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Ham & Green Onion Biscuits

I started with my grandmother’s biscuits and added a bit of my personality. When I make them with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
  • Total Time
    Prep: 20 min. Bake: 10 min.
  • Makes
    about 1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic salt
  • Dash pepper
  • 6 tablespoons cold butter, cubed
  • 1 cup finely chopped fully cooked ham
  • 2 green onions, chopped
  • 3/4 cup 2% milk

Directions

  • Preheat oven to 450°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in ham and green onions. Add milk; stir just until moistened.
  • Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts
1 biscuit: 151 calories, 7g fat (4g saturated fat), 23mg cholesterol, 315mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • SierraL
    Jun 7, 2020

    Very good recipe! I'm so glad I tried it - a definite 'keeper' in my recipe file! So flavorful, great texture. I'll be making these again for sure, maybe a big basket of muffins with a pretty fruit bowl on the side! Made the recipe as is, no adjustments.

  • Laurie
    Apr 19, 2020

    VERY good recipe ! Heated the leftovers up for breakfast in the toaster oven, topped with a little butter, wow ! So good ! I used skim milk because that's what we have in our frig, was very good.

  • Cathy
    Oct 27, 2019

    Delicious. I diced up some gruyere cheese and added it as well. Yum.

  • danielleylee
    Jan 1, 2016

    I made these for breakfast for my husband. He loved them, he said to make sure I cut out the recipe and use it often. They are very quick and easy to make. Crisp on the outside and tender and moist in the inside. I used skim milk and out of the two cups of flour did substitute out a half cup for whole wheat pastry flour. I will most certainly make again.