Morning routines often demand a balance between a hearty meal and the limited time we have before the day begins. These savory, stuffed creations provide exactly that, merging the buttery layers of a classic pastry with the saltiness of cured meat and the richness of melted dairy. Unlike a traditional sandwich where the fillings are an afterthought, these biscuits envelop the ingredients, creating a self-contained pocket of warmth that is as practical for a commute as it is enjoyable at a slow weekend brunch.
The beauty of this approach lies in the texture. By using the natural separation of flaky dough, we create space for the ham and cheese to steam slightly inside, keeping the meat tender and ensuring the cheese reaches a perfectly fluid consistency. A final touch of melted butter and savory seasoning on the exterior adds a layer of crunch and aroma that signals a truly elevated breakfast experience. Whether you are serving a crowd or simply looking for a reliable way to use up leftover holiday ham, these biscuits offer a sophisticated yet straightforward solution.
Table of Contents
Ingredients
- 1 package (16.3 ounces) jumbo flaky refrigerated biscuits (8 count)
- 16 thin slices deli-style honey ham or smoked ham
- 4 slices sharp cheddar, swiss, or monterey jack cheese
- 1 tablespoon unsalted butter
- 2 teaspoons everything bagel seasoning (optional)
Instructions
- Preheat your oven to three hundred fifty Fahrenheit.
- Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- Remove the dough from the package and separate the eight individual biscuits.
- Carefully pull each biscuit apart horizontally, creating a pocket or opening it like a book.
- Fold two slices of ham into a small square and place it on the bottom half of the dough.
- Tear or fold a half-slice of cheese and layer it directly over the ham.
- Close the top half of the biscuit over the filling, pressing slightly to set it in place.
- Arrange the stuffed biscuits on the baking sheet with at least two inches of space between them.
- Melt the butter and brush it generously over the top of each biscuit.
- Sprinkle with seasoning if desired and bake for fifteen to twenty minutes until deeply golden.
Step-by-Step Details
Achieving the perfect Ham and Cheese Biscuits requires a gentle touch, particularly when handling the pre-packaged dough. Start by ensuring your oven is fully preheated to three hundred fifty Fahrenheit; a consistent temperature is vital for the leavening agents in the dough to lift those signature flaky layers. When you open the canister, resist the urge to knead the dough. You want to preserve the lamination created by the manufacturer.
To create the pocket, find the natural midline of the biscuit. Use your thumbs to slowly pry the layers apart. You don’t want to separate them entirely into two pieces; leaving one side attached acts as a hinge, which keeps the filling from sliding out during the bake. The ham should be folded rather than bunched to ensure even heat distribution. If the ham is too thick in the center, the dough around it may remain undercooked while the exterior browns.
For the cheese, using a half-slice per biscuit prevents an “overflow” scenario. As the fat in the cheese melts, it will naturally spread to the edges. When you close the “lid” of the dough, give it a very light press. You aren’t trying to seal it like a dumpling, but rather ensuring the top layer makes contact with the cheese so the whole unit rises together.
The visual cue for doneness is a rich, honey-gold color on the peaks of the biscuit layers. If you notice the cheese starting to bubble out and turn brown at the edges, they are likely ready. The aroma should be a mix of toasted grain and savory salt. Let them rest on the pan for five minutes after removal; this allows the internal steam to settle so the filling doesn’t scald you on the first bite.
Pro Tips
- Temperature Matters: Keep the biscuit dough in the refrigerator until the very moment you are ready to stuff them. Cold fat in the dough is what creates those distinct, airy layers when it hits the heat of the oven.
- Ham Texture: If using leftover thick-cut ham instead of deli slices, dice it into small cubes rather than using a large slab. This ensures the biscuit doesn’t pull apart awkwardly when you take a bite.
- Avoid the Sog: If your ham seems particularly moist or has a lot of “juice” in the packaging, pat the slices dry with a paper towel before placing them on the dough to prevent the bottom of the biscuit from becoming soggy.
- Seasoning Adhesion: Apply the everything bagel seasoning immediately after brushing with butter. The butter acts as the “glue,” and if it begins to soak in or cool, the seeds will simply roll off the rounded top of the biscuit.
- Check the Bottoms: Use a spatula to gently lift one biscuit around the eighteen-minute mark. The bottom should be a uniform light brown. if it is still pale, give them two more minutes.
Variations or Substitutions
- The Spicy Kick: Swap the cheddar for pepper jack cheese and add a thin slice of pickled jalapeño inside the pocket before sealing.
- Breakfast Club Style: Replace the ham with two slices of crispy cooked bacon. You can also add a small spoonful of precooked scrambled eggs for a full “breakfast bomb” effect.
- Dijon Twist: Lightly coat the inside of the dough with a teaspoon of Dijon mustard before adding the ham. This adds a sharp, acidic contrast to the rich butter and cheese.
- Sweet and Savory: Use honey ham and, once the biscuits are out of the oven, drizzle the tops with a small amount of warm honey or maple syrup.
Serving Suggestions
These biscuits are incredibly versatile and can anchor several types of meals. For a traditional breakfast, serve them alongside a bowl of fresh seasonal berries or citrus segments to cut through the richness. If you are serving these for a brunch spread, a small ramekin of honey mustard or maple-dijon dipping sauce on the side is always a hit with guests.
For a lighter lunch, pair a warm biscuit with a crisp green salad tossed in a vinaigrette. They also travel exceptionally well; once cooled, they can be wrapped in foil and taken on hikes or road trips, as they are sturdy enough to be eaten by hand without a plate or utensils.
FAQs
Can I make these ahead of time?
You can assemble the biscuits and keep them covered in the refrigerator for up to four hours before baking. However, for the best rise, it is recommended to bake them immediately after stuffing so the dough doesn’t absorb too much moisture from the ham.
How do I store and reheat leftovers?
Store any remaining biscuits in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven or toaster oven at three hundred Fahrenheit for about eight minutes to restore the crispness of the layers.
Do I need to grease the baking sheet?
If you are using parchment paper or a silicone mat, there is no need for extra grease. If you are placing the dough directly on a metal pan, a very light coating of non-stick spray or a thin wipe of butter will prevent the cheese from sticking if any leaks out.
Can I use smaller biscuits?
Yes, you can use “regular” sized biscuits instead of “jumbo,” but you will need to adjust the amount of filling. Use only one slice of ham and a quarter-slice of cheese to ensure the smaller dough portion can still enclose the ingredients.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 310 kcal |
| Protein | 12 g |
| Carbs | 28 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 980 mg |
Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintFlaky Stuffed Ham and Cheese Biscuits
These Flaky Stuffed Ham and Cheese Biscuits feature buttery, golden layers filled with savory deli ham and melted sharp cheddar cheese. A quick twenty-minute breakfast or brunch.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
1 package (16.3 ounces) jumbo flaky refrigerated biscuits
16 thin slices deli-style honey ham
4 slices sharp cheddar cheese
1 tablespoon unsalted butter, melted
2 teaspoons everything bagel seasoning
Instructions
1. Preheat oven to three hundred fifty Fahrenheit and line a baking sheet.
2. Separate the eight individual biscuits from the package.
3. Pull each biscuit apart horizontally to create a pocket.
4. Fold two slices of ham and place inside the dough.
5. Add a half-slice of cheese over the ham.
6. Close the top half of the biscuit and press lightly.
7. Arrange biscuits on the tray with two inches of space.
8. Brush tops with melted butter and add seasoning.
9. Bake for fifteen to twenty minutes until deeply golden brown.
Notes
Keep the dough chilled until the moment you are ready to assemble.
Pat the ham dry with paper towels to prevent the biscuits from becoming soggy.
Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 310
- Sugar: 4g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
