The Ultimate Ham and Cheese Stuffed Biscuits

There is nothing quite like the aroma of golden-brown dough and melted cheese wafting through the kitchen on a slow weekend morning. Ham and cheese stuffed biscuits are the quintessential comfort food—a brilliant fusion of flaky, buttery layers and a savory, gooey center. While a standard biscuit is a side dish, a stuffed biscuit is a complete experience, offering a handheld meal that works perfectly for breakfast, a protein-packed snack, or a quick weeknight dinner paired with a bowl of soup. By tucking the fillings inside the dough, you create a self-contained pocket of flavor that stays warm and portable, making them a favorite for busy families and brunch enthusiasts alike.

Ingredients You’ll Need

To achieve the perfect balance of a crispy exterior and a soft, melted interior, you will need the following ingredients:

• Biscuits: 1 can (16 oz) of refrigerated flaky layers biscuits (8-count) or a batch of homemade buttermilk biscuit dough.

• Ham: 1 cup of cooked ham, finely diced. You can use leftover honey-baked ham, deli-sliced ham, or even smoked ham steaks.

• Cheese: 1 ½ cups of shredded sharp cheddar cheese. Gruyère, Swiss, or Mozzarella also work beautifully.

• Butter: 3 tablespoons of unsalted butter, melted.

• Seasonings: ½ teaspoon of garlic powder, ½ teaspoon of dried parsley, and a pinch of salt.

• Optional Kick: A teaspoon of Dijon mustard or a sprinkle of poppy seeds for the topping.

Step-by-Step Preparation

1. Preheat and Prep: Heat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with non-stick spray to ensure the biscuits don’t stick.

2. Prepare the Filling: In a medium bowl, toss the diced ham and shredded cheese together. If you want a creamier filling, you can mix in a tablespoon of cream cheese or Dijon mustard at this stage.

3. Flatten the Dough: Separate the biscuit dough into individual rounds. Use your fingers or a rolling pin to flatten each biscuit into a circle about 4 to 5 inches in diameter. Be careful not to make the dough too thin, or it may tear during baking.

4. Stuff the Biscuits: Place a generous tablespoon (about 2-3 tablespoons total) of the ham and cheese mixture into the center of each dough circle.

5. Seal the Pockets: Carefully pull the edges of the dough up and over the filling. Pinch the seams tightly to seal, then gently roll the biscuit in your hands to form a smooth ball. Place the biscuits seam-side down on the prepared baking sheet.

6. Add the Flavor Crust: Combine the melted butter, garlic powder, and parsley in a small bowl. Use a pastry brush to coat the top of each biscuit generously with the butter mixture.

7. Bake to Perfection: Bake for 12 to 15 minutes, or until the tops are deeply golden brown and the cheese has begun to melt into the seams.

8. Serve: Let them cool for 5 minutes before serving. This allows the cheese to set slightly so it doesn’t run out on the first bite.

Secret Tips for the Flakiest Results

The key to a professional-grade stuffed biscuit lies in the temperature of your ingredients and the handling of the dough. If you are using refrigerated dough, keep it in the fridge until the very moment you are ready to stuff it. Cold dough reacts better with the heat of the oven, creating those sought-after flaky layers. If the dough becomes too warm and sticky while you are working, simply pop the tray into the freezer for five minutes before baking.

For those who prefer a “gourmet” twist, consider the quality of your cheese. While pre-shredded cheese is convenient, it is often coated in potato starch to prevent clumping, which can hinder the “cheese pull” effect. Grating a block of sharp cheddar or Swiss at home will result in a much smoother, gooier melt. Additionally, if you find your biscuits are leaking filling, ensure you aren’t overstuffing them; leaving a clear half-inch border around the edge of the dough before sealing is essential for a structural bond.

Creative Flavor Variations to Try

Once you have mastered the classic ham and cheddar combination, the possibilities for customization are endless. To lean into a savory “Club Sandwich” vibe, add a small piece of precooked bacon along with the ham. For those who enjoy a bit of heat, swap the cheddar for Pepper Jack and add a few finely diced jalapeños to the filling.

If you prefer a more sophisticated flavor profile, try “Ham and Swiss with Honey Mustard.” Brush the inside of the dough with a thin layer of honey mustard before adding the ham and Swiss cheese. You can also experiment with the topping by adding “Everything Bagel” seasoning or grated Parmesan cheese to the melted butter wash. For a breakfast-heavy version, add a small spoonful of scrambled eggs into the pocket alongside the ham.

Best Ways to Store and Reheat

One of the greatest advantages of ham and cheese stuffed biscuits is that they are incredibly freezer-friendly. To store leftovers, allow the biscuits to cool completely to room temperature. Place them in an airtight container or a heavy-duty freezer bag. They will stay fresh in the refrigerator for up to 4 days or in the freezer for up to 2 months.

When you are ready to enjoy them again, avoiding the microwave is the best way to preserve the texture. While a microwave is fast (30-45 seconds), it can make the dough chewy. For the best results, reheat them in a toaster oven or a conventional oven at 350°F for about 8-10 minutes. This restores the crispness of the outer crust and ensures the cheese in the center is perfectly melted once more. If you are reheating from frozen, simply add a few extra minutes to the baking time, and you’ll have a “just-baked” breakfast ready in no time.