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A golden brown, freshly baked ham and cheese drop biscuit bread in a black cast iron skillet.

Easy Cast Iron Skillet Ham and Cheese Drop Biscuits

A savory, comforting skillet bread loaded with diced ham, melted cheddar, and green onions. Baked in a buttery cast iron skillet for the perfect golden crust.
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Equipment

  • 10-inch or 12-inch Cast Iron Skillet
  • Large mixing bowl
  • - Measuring cups and spoons
  • Spatula or wooden spoon
  • Pastry brush

Ingredients
  

  • 2 1/4 cups baking mix like Bisquick
  • 7 oz milk just under 1 cup
  • 1 cup shredded cheddar cheese
  • 1 cup diced ham fully cooked
  • 1/4 cup green onions diced (optional)
  • 2 tablespoons butter divided

Instructions
 

  • Preheat oven to 450°F (230°C).
  • Place 1 tablespoon of butter into a cast iron skillet and place the skillet in the oven to heat up and melt the butter. Watch closely so it does not burn.
  • In a large bowl, mix together the baking mix, shredded cheddar cheese, diced ham, and green onions.
  • Pour in the milk and mix well until just combined. The mixture will be quite wet and sticky. Do not overmix.
  • Carefully remove the hot skillet from the oven. Using two spoons, drop mounds of the sticky dough into the hot, buttered skillet. (Alternatively, pour the entire mixture in and spread gently to cut into wedges later).
  • Bake for about 20 minutes, or until the biscuits are a deep golden brown and cooked through in the center.
  • Melt the remaining 1 tablespoon of butter. Remove the skillet from the oven and immediately brush the hot biscuits with the melted butter. Serve warm!

Notes

Sausage Variation: Swap the diced ham for 1 cup of cooked, crumbled breakfast sausage.
Flour Note: For a scratch-made version, skip the baking mix and use a homemade base cut with shortening or butter, ideally using a low-protein option like White Lily self-rising flour.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven wrapped in foil until warm.