Pre-heat oven to 425ºF. Lightly spray a regular or mini muffin pan with cooking spray.
Combine all ingredients in a large mixing bowl. Stir until just combined.
Use an ice cream scoop or large cookie scoop to scoop dough into prepared pans.
Bake until golden brown, 15 to 18 minutes.
Notes:
I use sharp cheddar cheese. You can use any cheese that you enjoy. Swiss cheese, gouda cheese, and provolone all work great.
I use diced leftover ham. This is a great way to use up leftover holiday ham!
You can also chop up slices of deli ham.
Can substitute buttermilk for the milk.
You can bake the biscuits in a regular muffin pan or a mini muffin pan. For larger biscuits, bake them 15 to 18 minutes. For smaller biscuits, cook for 8 to 10 minutes.
Can Ham Biscuits be frozen? Yes. Bake the biscuits and cool completely. Place in a freezer bag and freeze for up to three months.
To reheat, thaw and reheat in the microwave or covered in aluminum foil in the oven, toaster oven, or air fryer until warm.
Store leftovers in an airtight container at room temperature.