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Ham and Cheese Puffs

These mini two-bite Ham and Cheese Puffs will be devoured whether they’re served as an appetizer, for brunch or casual game day snacking.

Ham and Cheese Puffs

Easy Ham and Cheese Puffs Recipe

Snack food like these puffs are ideal for a host of events.  Everything from movie night with the family to holiday breakfasts and tea parties with friends . Sweet corn and crab puffs are another example of a bite-size goodie to make year-round. A variety of small bites can be made in mini muffin pans, so they’re worth the investment. How to make simple Ham and Cheese Puffs:

  • Flour – Biscuit mix (i.e. Bisquick) sifted with Creole seasoning or seasoned salt, granulated garlic, onion powder, ground mustard.
  • Ham – Cubed or chopped ham. This can be leftover baked ham or deli ham.
  • Cheese – Shredded sharp cheddar cheese.
  • Eggs – Two large eggs.
  • Vegetable – Green onions.
  • Milk – Buttermilk or heavy cream.
  • Butter – Unsalted butter, melted.
  • Serving Suggestions – Sweet hot mustard, Creole mustard or honey mustard for dipping.
Ham and Cheese Puffs ingredients

How to Make the Best Ham and Cheese Puffs Recipe

  • Ingredients you’ll need to make easy Ham and Cheese Puffs: Chopped cooked ham, baking mix i.e. Bisquick, Creole or Cajun seasoning, onion powder, granulated garlic, ground mustard, large eggs, buttermilk, shredded cheddar or colby jack cheese, melted butter and chopped green onions.
  • Kitchen gadgets you’ll need: Mixing bowls, a cheese grater, measuring cups and spoons, a whisk to sift the dry ingredient together, two 24 cup mini muffin pans and a sharp knife and cutting board.
  • The dough for these ham puffs is made using baking mix. Baking mixes such as Bisquick, already have salt and leavening in the mix so please note that this can’t be used interchangeably with all purpose flour.
  • You can adapt the cheese using any variety that you enjoy in the same amount.
  • If you’d like to add a little kick, along with the Creole seasoning add a pinch or two of cayenne pepper.
  • I recommend that you serve these ham and cheese puffs with sweet hot mustard for dipping. Otherwise, Creole mustard or honey mustard both work well, or a variety of mustards to suit everyone’s taste.
  • A small scoop makes dividing the dough a cinch. You could also use a tablespoon to drop the dough into the wells of the muffin pan. Try to divide evenly so the puffs will be uniform in size.
  • These puffs can be baked and cooled then packaged and frozen. Reheat them from frozen in a preheated 350°F oven just until heated through.
  • Store Ham and Cheese Puffs chilled in the refrigerator for up to 3 days. Reheat on a sheet pan in the oven or a few at a time in the microwave for snacking.
Ham and Cheese Puffs on a plate

More Southern Style Recipes to Make in a Mini Muffin Pan

Two bite appetizers and desserts are always the pick of the party. They give you the opportunity to taste several variations without committing to only one. More mini muffin pan recipes to make:

baked Ham and Cheese Puffs

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Ham and Cheese Puffs

Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Appetizer, Breakfast, brunch, Snacks
Cuisine: American
Keyword: easy-puffs-recipe, ham-and-cheese-puffs, ham-recipes
Servings: 48 puffs
Calories: 80kcal


  • 2 1/4 cups biscuit mix (i.e. Bisquick)
  • 1 tsp Creole seasoning or seasoned salt
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp dry mustard
  • 2 cups finely cubed or chopped ham can be leftover baked ham or deli ham
  • 3 cups shredded sharp cheddar cheese divided
  • 4 medium green onions chopped
  • 1/2 cup buttermilk or heavy cream
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • sweet hot mustard, Creole mustard or honey mustard for dipping


  • Preheat oven to 400°F. Spritz 2 [24] cup mini muffin tins with cooking spray. Set aside.
  • In a large mixing bowl, use a whisk to sift together biscuit mix, Creole seasoning, garlic powder, onion powder and dry mustard.
  • Add ham, 2 cups shredded cheese and onion. Mix thoroughly.
  • In a separate bowl whisk together buttermilk, butter and eggs. Add to mixing bowl, and mix until moistened.
  • Divide the puff dough evenly between the muffin cups using a Tbsp or small ice cream scoop. Sprinkle with reserved cheese.
  • Bake for 14-16 minutes or until golden and puffed.
  • Serve immediately with sweet hot mustard, Creole mustard or honey mustard for dipping.


Serving: 1serving | Calories: 80kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 184mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Made this recipe for a little Christmas get together and it was a hit. It’s very easy to make and guests went back for seconds. I’ll definitely make it again.

      1. 5 stars
        Delicious recipe. I think next time I make them, I will cut back on butter and cheese. Dough really flattened in pan and then firmed up with cooling. Great reheated after making beforehand or freezing to have for breakfast. May be good with sausage too if not too greasy.

      2. They shouldn’t have done that if you used biscuit mix. Biscuit mix isn’t interchangeable with all purpose flour as it has leavening in it to make them rise. Make sure you use biscuit mix i.e. Bisquick next time.

  2. Could small scoops of these be deep-fried….like clam cakes or fritters are? (No cheese sprinkled on top, of course!)

    1. Hi Addie, I suppose they could be although, I haven’t tested it. Don’t expect them to be hushpuppy-like as there’s no cornmeal. If you try it, let us know how it goes.

  3. I would love to make these but we don’t have the biscuit mix here in Australia… what else could I use?

    1. That’s the foundation of this recipe so, I’m not certain there’s an easy answer. You may be able to adapt using a savory scone dough recipe.

      1. I saw a recipe for home made biscuit mix. I wish I remember where, but I do remember it had a teaspoon of baking powder and backing soda per cup of all purpose flour it is not exact so maybe try a small amount first before wasting a large amount. I hope I helped a bit anyway.

  4. Just got finished making these for a snack. So delicious. Thanks a lot. Could I make them bigger next time? Like regular size in a muffin tin? They’d then be perfect to serve with beef stew or chicken soup. Sending many blessings to you and years. Happy holidays.❤ Robin in Houston.

    1. Hi Robin, you sure could! I’m so happy you loved these and have thought of other ways to enjoy them. Thanks so much, warmest of holiday blessings to you and yours, too!

  5. You mentioned Puff Dough in the muffin tins but not in the recipe unless you were referring to the biscuit mix. Please let me know if pastry dough is used in this recipe. Thank you

    1. That’s a great question. I’m sure they could although, I’m not certain what the shape would be in the end. If you try it let us know how it goes.

      1. From the recipe: Divide the puff dough evenly between the muffin cups using a Tbsp or small ice cream scoop. Sprinkle with reserved cheese.

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