Ham and Cheese Stuffed Biscuits are the perfect morning bite! Use leftover holiday ham, cheese, and canned biscuits for a crazy easy recipe!
Cooking the day after a holiday is a chore, and these leftover Ham and Cheese Stuffed Biscuits are a great compromise. We always have leftover Christmas ham, and a savory breakfast recipe is a perfect start to my day. I love making these for breakfast and this ham soup for dinner that night!
HAM AND CHEESE STUFFED BISCUITS
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These are great for breakfast, brunch, lunch, or even a simple dinner! I always keep a can or two of biscuits in my fridge just in case the mood strikes for monkey bread or stuffed biscuits.
Homemade biscuits are great, but I love using canned biscuits and crescent rolls for some of my recipes. They’re so easy to use and already made. Less work for me!
This stuff biscuits recipe is comfort food all the way! My family asks for them all the time and I’m happy to oblige.
Ham & Cheese Stuffed Breakfast Biscuits Ingredients
BISCUITS: I use refrigerated biscuits for this stuffed biscuit recipe. I prefer the Southern homestyle biscuits for this recipe, but the flaky layers biscuits work too.
You can also make homemade biscuits for this recipe if you dare!
HAM: I use leftover Christmas ham as an excuse to make these stuffed biscuits for breakfast the next day. You can also use sliced deli ham in these biscuits, or even leftover turkey, grilled chicken, or cooked sausage!
I prefer to use cheddar cheese for this, but any cubed or shredded cheese will work. Your top priority is sealing the biscuits well before baking so the biscuits stay stuffed.
How to Make Stuffed Biscuits
- First, preheat your oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone mat.
- After that, prep your biscuits. Pop open the cans and flatten the biscuit dough one at a time with your hands until they’re about 3-inches around. (If using homemade biscuits, roll the dough pretty flat and use a 3-inch biscuit cutter.)
- Then, put some diced ham and one cube of cheese in the center of the biscuit round.
- Now, pinch the biscuit sides together up and over the filling. Set the biscuit ball seam side down on your prepared baking sheet. Leave about 1-inch of space between each stuffed biscuit.
- Once all the biscuits are formed, brush the tops with melted butter and sprinkle with sesame seeds. I like to toast my sesame seeds, but regular ones are fine too.
- Then, bake for 15 minutes until the stuffed biscuits are golden brown and crispy. Remove the biscuits from your oven and serve warm.
I always serve these stuffed breakfast biscuits warm with a honey mustard dipping sauce, but you can also serve them plain! To store leftovers, allow the biscuits to cool completely and keep them refrigerated in an airtight container.
What are the Types of Biscuits?
Biscuits can mean SO many things! In the UK, biscuits are like cookies, but here, we’re thinking fluffy, round bread.
There are basically four kinds of biscuits: rolled, drop, Southern buttermilk, and angel biscuits.
- Rolled biscuits are the most common type. They’re made with baking powder and rolled out before being cut into circles. I would use these if I was making homemade biscuits for this stuffed biscuit recipe.
- If you’re talking drop biscuits, think Red Lobster’s cheddar biscuits: soft, cakey lumps that are all irregular in shape. These are great for beginner bakers or a quick savory biscuit.
- Southern buttermilk biscuits are a decadent classic loaded with buttermilk, baking soda, and butter. These are most popular in the southeastern US. The buttermilk and rising agent make these biscuits extra fluffy!
- If you need even fluffier biscuits, add yeast and make angel biscuits! They require a rise before baking but they’re worth the effort if you have the time.
More Delicious Breakfasts Dishes
- Overnight Crockpot Breakfast Casserole
- Breakfast Pizza
- Spinach Mushroom Feta Crustless Quiche
- Overnight Caramel French Toast
- Cinnamon Roll Coffee Cake
- More BREAKFAST recipes…
Tools used to make this Ham and Cheese Stuffed Biscuits recipe
Baking sheets: You need a sturdy baking sheet for biscuits, and this non-stick baking sheet is my favorite. Even if I don’t use parchment paper, my cookies and sheet pan dinners slip right off this pan.
Silicone mats: These are a must-have if you’re getting into baking. Never worry about anything sticking to your baking sheets again! Plus, unlike parchment paper, they’re reusable for years.
- 24 ounces refrigerated biscuits (10 biscuits per can)
- 4 ounces cooked ham diced
- 5 ounces Monterey Jack cheese cut into 20 small cubes
- 2 tablespoons butter melted
- 2 tablespoons sesame seeds toasted
- Honey mustard dressing for dipping
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Open up the biscuits. Working one at a time, flatten each biscuit with your hands into dough rounds about 3 inches in diameter.
- Place 1 tablespoon diced ham in the middle of the flattened biscuit, then top with a cube of cheese. Repeat with remaining ingredients.
- Bring the edges of the biscuit dough up and over the cheese and ham forming a ball. Pinch the seams to seal. Place seam side down on the prepared baking sheet. Leave about 1-inch space between each biscuit on the pan.
- Brush the tops of the biscuit balls with butter and sprinkle with sesame seeds.
- Place in the oven and bake for 15 minutes until golden brown and slightly crisp on the outside.
- Serve warm with honey mustard. Or you can cool completely and store in an airtight container in the refrigerator. (reheating directions below)
- A bit of the cheese may leak out depending on how tight you sealed the seam. This is totally normal and the crispy cheese is delicious.
- These are great topped with Everything bagel seasoning or poppy seeds.
- These store well in the refrigerator for several days and are good hot or cold. They can be popped in the microwave to reheat, or place on a baking sheet, cover with foil, and reheat in the oven at 350 degrees F for 10 minutes or so.
- Toast sesame seeds by adding them to a skillet and placing them over medium heat. Stir occasionally until lightly brown with a nutty aroma. Remove from heat and cool.
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