Unbaked Ham, Cheese, and Green Onion Drop Biscuits

These savory drop biscuits are tender, buttery, and packed with diced ham, sharp cheddar, and fresh green onions. Since they’re “drop biscuits,” there’s no rolling or cutting—just mix, scoop, and bake. Using cold butter and avoiding overmixing helps keep them light and fluffy.

Prep Time

Prep: 15 minutes
Bake: 15–18 minutes
Total: 30–35 minutes

Servings

Makes 10–12 biscuits

Ingredients

Dry Ingredients

2 cups (250 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder (optional)
¼ teaspoon black pepper

Add-ins

½ cup (115 g) cold unsalted butter, cubed
1 cup diced cooked ham
1½ cups shredded sharp cheddar cheese
¼ cup sliced green onions

Wet Ingredients

1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)

Optional Butter Topping

2 tablespoons melted butter
½ teaspoon garlic powder
½ teaspoon dried parsley

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and pepper.
Cut the cold butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the diced ham, cheddar cheese, and green onions.
Pour in the buttermilk and stir gently just until combined. The dough should be thick and slightly sticky. Do not overmix.
Using a large spoon or a ¼-cup scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15–18 minutes, or until the tops are golden brown and the biscuits are cooked through.
Brush the hot biscuits with the melted garlic-parsley butter, if using.
Serve warm.

Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze baked biscuits for up to 3 months. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave for 20–30 seconds.

Tips

Keep the butter very cold for fluffier biscuits.
Try swapping cheddar for Monterey Jack, Gruyère, or Pepper Jack.
Add diced jalapeños or a pinch of cayenne for a spicy version.
These biscuits are delicious with scrambled eggs, soups, chili, or as breakfast sandwich buns.