Ham & Cheddar Sourdough Biscuit Bombs
These Ham & Cheddar Sourdough Biscuit Bombs are buttery, flaky, and stuffed with melty sharp cheddar and savory ham. An easy sourdough discard recipe perfect for breakfast, lunchboxes, or snacks.
Equipment
- Mixing bowl
- Food scale
- Cheese grater
- 9x9 inch baking pan
- Parchment paper
Ingredients
- 250 grams all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 1/4 teaspoon salt
- 75 grams cold unsalted butter (grated)
- 21 grams honey
- 200 grams sourdough discard (cold)
- 80 grams cold buttermilk (or heavy cream)
Filling
- 145 grams sharp cheddar cheese (cut into small cubes)
- 120 grams diced cooked ham (finely chopped and patted dry )
- 20 grams fresh chives (finely chopped, optional but adds great flavor)
Topping
- 28 grams unsalted butter (melted)
- 1/2 teaspoon garlic powder
- 2-3 tablespoons sharp cheddar cheese (shredded)
Instructions
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*Place the butter in the freezer for 15-20 minutes
In a large bowl whisk together the flour, baking powder, and salt.
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Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.
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Next add the diced ham and chives (if using) and mix until combined.
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In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.
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Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.
Need more time? Ham & cheddar sourdough biscuit bomb dough can be refrigerated for up to 24 hours.
How to shape ham & cheddar sourdough biscuit bombs
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Before shaping the biscuit bombs ensure your cheese has been cut into 1 inch cubes and line your baking pan with parchment paper or spray a little non-stick oil in it.
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Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces using a food scale for accuracy.
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Take each piece of dough, flatten it out a bit, and a few cubes of cheese (around 12 grams) to the center. Pinch the dough around the filling and gently roll into a ball.
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Place each sourdough biscuit bomb into the baking pan, cover the pan and refrigerate the dough for 30-60 minutes.
Why do we refrigerate the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.
Brush & Bake the biscuit bombs
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Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
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Brush each biscuit bomb with the melted garlic butter and top with some shredded cheddar cheese.
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Bake for 18-20 minutes or until desired golden brown. Rotate the pan halfway through for even browning.
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Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.
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Optional finishing touch: brush with more melted butter & chives. They pair wonderfully with honey mustard, cream cheese or marinara sauce!
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Ham and cheddar sourdough biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 2-3 days in the fridge.
