We all know and love the classic Southern sausage ball, but sometimes they can be a little dense. I wanted something lighter and flakier. This recipe is my glow up for that classic concept. These savory ham and cheese cookies use a dough that is similar to a cheese straw or a scone. It creates a tender, buttery crumb that encases the salty ham bits, giving you a texture that is crisp on the edges and soft in the middle.
The cold butter cut-in creates that flaky, buttery texture everyone loves, and the best part? No yeast and no long rising needed. These easy savory ham and cheese cookies come together in one bowl and bake up in less than 20 minutes.
My family asks for them almost every weekend, and honestly, they're perfect for any time of day.
Why You'll Love This Recipe
- Ready in 20 minutes - Perfect for last-minute entertaining or quick snacks.
- Kid approved - Even picky eaters love these cheesy, savory biscuits.
- Freezer friendly - Make a double batch and freeze for easy grab-and-go breakfasts.
Ingredients You'll Need
This old fashioned savory ham and cheese cookies recipe uses simple pantry ingredients. The buttermilk or milk plus egg biscuit dough base creates tender, flaky buttermilk biscuits that are perfect for breakfast, lunch, or dinner. You can use the one-bowl easy drop or cut-out biscuit method, whichever you prefer.
What You'll Need
For the Cookies:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- ¾ cup diced ham (about 4 ounces)
- ¾ cup buttermilk (or ¾ cup milk mixed with 1 egg)
- 2 tablespoons chopped green onions or chives (optional)
Optional Add-Ins:
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Extra shredded cheese for topping
Why These Ingredients Matter
- Cold butter - This is what creates those flaky layers. Don't skip this step or use melted butter.
- Buttermilk - Adds tang and helps create a tender crumb. You can substitute with regular milk and an egg if needed.
- Cheddar and ham - The classic combination that makes these savory ham and cheese cookies so irresistible. This shredded cheddar cheese plus diced ham biscuits combo is always a winner.
How to Make Them
These best savory ham and cheese cookies are inspired by traditional Southern biscuits but with a cheesy, savory twist. The process is similar to making ham and cheese biscuits with canned biscuits, but these are made from scratch and taste so much better. You could also make these as ham and cheese biscuits in muffin pan for perfect portion control.
Step-by-Step Directions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, combine flour, baking powder, and salt. Whisk together.
- Cut in the butter. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You should still see small pea-sized pieces of butter.
- Add cheese and ham. Stir in the shredded cheddar cheese and diced ham. If using, add the green onions or chives now.
- Add the buttermilk. Pour in the buttermilk and stir just until the dough comes together. Don't overmix or your cookies will be tough.
- Drop or cut the cookies. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Or, pat the dough into a ¾-inch thick rectangle and cut out rounds with a biscuit cutter.
- Bake. Bake for 12 to 15 minutes, until the tops are golden brown and the cookies are cooked through.
- Serve warm. Let cool for 5 minutes before serving. These are best enjoyed warm.
Hint: For extra flaky cookies, make sure your butter is very cold. You can even freeze the butter for 10 minutes before cutting it in.
If you love savory breakfast options like these, you'll want to try our Ina Garten Bacon Potato Frittata. It's another crowd-pleasing recipe that works for brunch, lunch, or dinner.
My Top Tips for Easy Savory Ham and Cheese Cookies
Don't overwork the dough. The less you handle it, the flakier your cookies will be. Use cold butter straight from the fridge. If your kitchen is warm, pop the bowl in the fridge for 10 minutes before baking.
These savory ham and cheese cookies taste best fresh from the oven, but they reheat beautifully too. You can even make these as hot ham and cheese biscuits by warming them in a 300°F oven for 5 minutes.
Little Moments in the Kitchen
The first time I made these savory ham and cheese cookies, Adam watched me cut the cold butter into the flour. He said, "Mom, why are you making such a mess? Can't you just stir it?" I explained that the little bits of butter are what make them flaky and delicious. He wasn't convinced until they came out of the oven.
When he took his first bite, still warm with melty cheese oozing out, his eyes lit up. "Okay, these are like fancy Cheez-Its but way better!" he said. Now whenever I make them, he hovers by the oven waiting for them to finish. Last week Grandma Viola stopped by and said these reminded her of the old fashioned ham biscuits her mother used to make on Sunday mornings.
Substitutions You Can Make
- Ham: Swap for cooked bacon, turkey, or even pepperoni for a pizza-style version.
- Cheese: Try Swiss, Gruyère, pepper jack, or a Mexican cheese blend.
- Buttermilk: Use regular milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- Flour: You can use half whole wheat flour for a heartier texture.
Variations to Try
- Jalapeño cheddar: Add diced jalapeños and use sharp cheddar for a spicy kick.
- Everything bagel: Add 2 tablespoons everything bagel seasoning to the dough.
- Herb and cheese: Skip the ham and add 2 tablespoons fresh herbs like rosemary or thyme.
- Make them mini: Drop smaller portions for bite-sized appetizers, perfect for parties.
You can also check out this Ham and Cheese Breakfast Quiche from Allrecipes for another delicious way to use ham and cheese for breakfast.
For more easy breakfast ideas, try our Wrap with Egg and Cheese. It's ready in 5 minutes and perfect for busy mornings.
Equipment You'll Need
- Large mixing bowl - For combining all the ingredients.
- Pastry cutter or fork - To cut the butter into the flour. You can also use your fingers.
- Baking sheet - Line it with parchment paper for easy cleanup.
- Biscuit cutter or spoon - For shaping the cookies.
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Reheat in a 300°F oven for 5 to 8 minutes to restore the crispy outside.
- Freezing: These are freezer-friendly, make-ahead ham and cheese biscuits. Freeze unbaked cookies on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2 to 3 extra minutes to the baking time.
Looking for more savory snacks? Our Apple Cinnamon German Pancake is perfect when you want something sweet instead of savory for brunch.
Adam's Tip For Savory Ham and Cheese Cookies
"Put extra cheese on top before you bake them! It gets all crispy and golden and tastes amazing. Also, don't burn your mouth like I did. Wait at least one minute before eating them!"
FAQ For Savory Ham and Cheese Cookies
What is the best melting cheese for ham and cheese?
Cheddar is the classic choice because it melts well and has great flavor. Gruyère, Swiss, and Monterey Jack also melt beautifully. For the best results, use a block of cheese and shred it yourself instead of using pre-shredded cheese.
What cheeses pair best with ham?
Cheddar, Swiss, Gruyère, Gouda, and mozzarella all pair wonderfully with ham. For these savory ham and cheese cookies, sharp cheddar works best because it holds up well during baking and adds bold flavor.
How can you enhance the flavor of a ham and cheese sandwich?
Add Dijon mustard, honey mustard, or whole grain mustard. Include fresh herbs like basil or arugula. Layer in sliced tomatoes or pickles for acidity. A little butter on the outside before grilling also adds richness.
What condiments are good on a ham and cheese sandwich?
Dijon mustard, honey mustard, mayonnaise, spicy brown mustard, or even a little fig jam work great. For these cookies, you can serve them with butter, honey, or a drizzle of hot honey for a sweet and spicy contrast.
If you're looking for another comforting breakfast, don't miss our Apple Cinnamon Baked Oatmeal. It's warm, cozy, and perfect for meal prep.
Conclusion
It's amazing what a difference a buttery, flaky texture makes. I hope you enjoy this lighter, crispier twist on the classic meat-and-cheese appetizer. It's comfort food, just a little bit more refined. These savory ham and cheese cookies truly elevate the Southern sausage ball concept into something special.
Give them a try this week and see how fast they disappear. You can customize these easy savory ham and cheese cookies with whatever add-ins you love, making them different every time. Whether you're serving them as cheddar-ham biscuits with gravy, using them for egg sandwich usage, or just eating them warm with butter, they're always a hit. If you make these savory ham and cheese cookies, I'd love to hear how they turned out. And if you're looking for more make-ahead breakfast ideas that are just as easy and crowd-pleasing, be sure to explore our collection of freezer-friendly recipes.
They're perfect for busy mornings when you need something hot, savory, and ready in minutes. Drop a comment and let me know if you tried any fun variations with your savory ham and cheese cookies!
Related
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Pairing
These are my favorite dishes to serve with Savory Ham and Cheese Cookies:
recipe
Easy Savory Ham and Cheese Cookies
Equipment
- 1 Large mixing bowl For dough
- 1 Pastry cutter or fork To cut in butter
- 1 Baking Sheet Line with parchment
- 1 Biscuit cutter or spoon For shaping
- 1 Measuring cups & spoons For accuracy
Ingredients
For the Cookies
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter Cold & cubed
- 1 cup Shredded cheddar cheese Sharp preferred
- ¾ cup Diced ham About 4 oz
- ¾ cup Buttermilk Or milk + 1 egg
- 2 tablespoons Green onions or chives Optional
Optional Add-Ins
- ¼ teaspoon Garlic powder Optional
- ¼ teaspoon Black pepper Optional
- Extra Shredded cheese For topping
Instructions
- Preheat your oven to 425°F (220°C) and line a [baking sheet] with parchment paper. My Olivia always reminds me this is the “get-the-house-smelling-good” step.
- In a large bowl, whisk together the [flour], [baking powder], and [salt] until evenly blended. This is a great job for kids since it’s mess-free and important.
- Add the cold, cubed [butter] and use a pastry cutter or your fingertips to work it into the flour until pea-sized crumbs form. I always tell Olivia, “Those little butter pockets are what make them flaky.”
- Stir in the [cheddar cheese], [ham], and optional [chives], plus garlic powder and pepper if using. At this point, the dough already smells amazing.
- Pour in the [buttermilk] and gently stir just until the dough comes together. Don’t overmix, tender cookies love a gentle touch.
- Drop spoonfuls of dough onto your prepared baking sheet, or pat and cut with a biscuit cutter. Olivia likes to make some big and some “snack-size.”
- Bake for 12–15 minutes, until the tops are golden and the edges are crisp. You’ll know they’re ready when the cheese bubbles and the kitchen smells like heaven.
- Let cool for 5 minutes, then serve warm. These never last long in our house, especially when served with butter or honey.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- For a spicy twist, add diced jalapeño and pepper jack cheese.
- For a lighter option, use turkey ham and reduced-fat cheddar.
- Store in an airtight container up to 2 days at room temp or 5 days refrigerated.
- Freezer-friendly: Freeze unbaked; bake straight from frozen with +2–3 minutes added.
- These are perfect for breakfast sandwiches with eggs, too.
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