Ham Egg And Cheese Biscuit

This stuffed Ham Egg, and Cheese Biscuit recipe features a delicious surprise tucked inside every bite. Fluffy biscuits are filled with soft scrambled eggs, smoky ham, and plenty of melted cheddar cheese that acts as the ultimate edible “glue.” Baked side by side, the biscuits develop golden, bakery-style tops while staying tender and fluffy on the inside, making them an irresistible option for breakfast, brunch, or make-ahead meals.

Easy Ham Egg and Cheese Biscuit Recipe

There’s nothing quite like a freshly baked homemade biscuit in the South. These ham-stuffed breakfast biscuits are a weekend favorite in our house and a classic example of why Southern biscuits are so beloved. They’re easy to customize with different egg, protein, and cheese combinations, but the simplest fillings—scrambled eggs, ham, and cheeseare often the most requested.

I’m frequently asked why homemade biscuits don’t turn out light and fluffy. The truth is, making biscuits from scratch comes with a few variables. Ingredient quality, kitchen humidity, and oven temperature can all affect the final texture. Like most Southern biscuit recipes, success comes with a little practice. Don’t ge, t discouraged, once you understand the basics, you can absolutely master tender, flaky cream biscuits at home.

Checkout this quick list of key ingredients you’ll need to make Ham Egg and Cheese Biscuits: (Scroll down for the full printable recipe card.)

• Flour – Self rising flour forms the base of the biscuit dough. This already has baking powder, baking soda and salt added so there’s no need to add more.
• Whole Eggs – Six large eggs scrambled for the filling.
• Liquid – Whole milk to scramble the eggs giving them a fluffy texture and heavy cream for the biscuit dough.
• Spices – Salt and black pepper to season the eggs to your taste.
• Ham – Fully cooked smoked ham diced into small cubes to a smoky flavor.
• Cheese – Thick sliced colby-jack or sharp cheddar cheese forms the “glue” to hold the filling in place.
• Butter – Salted butter or unsalted butter for richness.

How to Make the Best Ham Egg and Cheese Biscuit Recipe

• Heat Oven and Prepare Pan – Preheat the oven and brush a cast iron skillet iwht melted butter.
• Scramble the Eggs – Whip the eggs and transfer to a skillet on the stovetop. Scramble the eggs seasoning them with salt and black pepper to your taste.
• Make Biscuit Dough – Combine the flour and heavy cream. Turn out onto a lightly floured surface and roll into 1/2-3/4 inch thickness.
• Cut Into Rounds – Next, make the quick biscuit dough and cut it into rounds.
• Assemble – Press into 6-inch circles then fill the centers with scrambled eggs, diced ham and sliced cheese. Fold the biscuit dough over the filling and place seam side down in the prepared skillet.
• Oven – Bake per the baking time in the recipe then serve.

Kitchen Equipment to Make Ham Egg and Cheese Biscuit Recipe

• 12-inch cast iron skillet or baking pan. When you bake biscuits side by side in the skillet in this way, the tops become golden brown and crispy and the inside stays fluffy and light.
• Medium bowl and whisk.
• Measuring cups and spoons.
• Biscuit cutter and rolling pin.
• Chopping board and knife.
• Small bowl to melt the butter and pastry brush.

Recipe Variations, Tips and Substitutions

• Ham – You can use leftover ham or Deli ham for these cheese biscuits.
• Protein – You could use cooked sausage or bacon in place of ham.
• Cheese – Slices of cheese work best for this recipe but you could adapt using shredded cheese. Sharp cheddar cheese, pepper jack cheese, mozzarella cheese or any variety of cheese that you enjoy.
• Flour All surfaces to Prevent Sticking – Keep in mind when making these ham biscuits, that fresh dough is sticky by nature. To prevent sticking, it’s  important to flour the rolling pin, the biscuit cutter and the rolling surface lightly to prevent the dough from sticking to surfaces.
• Use a Large Biscuit Cutter to Divide the Dough – To make these stuffed biscuits, I cut them into 5-inch rounds as that’s the largest cookie cutter that I had handy. Then you gently roll each dough round with a floured rolling pin until they’re around 6-inches so their big enough for holding the ham eggs and cheese mixture. You can use a turned upside down bowl and a sharp knife to measure the rounds as well.
• Shape the Biscuits Uniformly – After filling and sealing the biscuit dough, use your hands to shape them into even sized rounds, and place seam side down in the buttered skillet. This ensures even baking.
• Pan Options – You can bake these biscuits on a baking sheet just like classic biscuits. Line the pan with parchment paper to prevent overbrowning.

Storage and Leftovers

• Leftovers – Store Stuffed Ham Egg and Cheese Biscuits wrapped in aluminum foil or in an airtight container chilled in the refrigerator for up to 4 days.
• Reheat – These biscuits reheat nicely, making them perfect for weekend brunches or any day you want to serve breakfast with a surprise hidden inside. Reheat gently in the microwave in single serving portions.
• Freezer – You can assemble these biscuits and flash freeze them for future meals. Bake from frozen per the recipe adding more time as need to bake through. Around 5-10 minutes.

More Southern Biscuit Recipes to Make

More Southern biscuit recipes and biscuit variations you may also like to make:

• Easy Drop Biscuits require only two ingredients and couldn’t be easier to make.
• Cornmeal Buttermilk Biscuits are prefect for busy mornings.
• Sweet glazed Honey Butter Biscuits are spectacular served warm stuffed with ham.
• Jam filled Thimble Biscuits can be filled with your favorite flavor of jelly or jam.
• Country Ham and Cheese Biscuits Bites are an appetizer everyone will love.
• A holiday brunch bake Sausage Egg and Cheese Hash Brown Biscuit Bake.
• Cheddar Sage Biscuits from Two Peas and their Pod.

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Helpful Kitchen Items:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Cookie and Biscuit Cutter Set

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5 from 2 votes

Ham Egg and Cheese Biscuit

Prep Time25 minutes mins

Cook Time18 minutes mins

Total Time43 minutes mins

Course: Bread, Breakfast, brunch

Cuisine: American, Southern

Keyword: stuffed-ham-egg-and-cheese-biscuits

Servings: 12 servings

Calories: 325kcal

Author: Melissa Sperka

Ingredients

• 6 large eggs
• 3 Tbsp milk or cream
• salt and black pepper
• 3 cup self rising flour
• 2 cup heavy cream
• 4 oz smoked ham cubed
• 12 thick slices colby-jack or cheddar cheese, cut in half
• 3 Tbsp butter melted

Instructions

• Preheat the oven to 375°F. Brush the bottom and sides of a 12-inch cast iron skillet or similar with melted butter. Set aside.
• Beat together 6 large eggs with 3 Tbsp milk or cream. Season with salt and black pepper to your taste. Soft scramble then set aside to cool while you prepare the biscuit dough.
• Use a fork to combine the self-rising flour and cream until the flour is fully moistened. It may appear crumbly but should hold together when pressed between your fingers.
• Turn the dough out onto a lightly floured non-stick surface. Knead a few times until the dough comes together.
• Flour a rolling pin and roll to around 1/4-inch thickness. Cut into 6-inch rounds. Re-roll scraps as needed to make 12 total.
• Place 1/2 slice of cheese in the middle of the dough round, top with 2 Tbsp scrambled eggs, 1 Tbsp ham cubes and the other half slice cheese.
• Pinch the dough around the filling. Place seam side down side by side in the skillet.
• Brush the tops with melted butter them bake for 18 minutes at 375°F. Increase to 425°F and bake for another 5 minutes or until the tops are golden.
• Serve immediately, brushed with additional butter, if desired

Notes

• Ham – You can use leftover ham or Deli ham for these cheese biscuits.
• Protein – You could use cooked sausage or bacon in place of ham.
• Cheese – Slices of cheese work best for this recipe but you could adapt using shredded cheese. Sharp cheddar cheese, pepper jack cheese, mozzarella cheese or any variety of cheese that you enjoy.
• Flour All surfaces to Prevent Sticking – Keep in mind when making these ham biscuits, that fresh dough is sticky by nature. To prevent sticking, it’s  important to flour the rolling pin, the biscuit cutter and the rolling surface lightly to prevent the dough from sticking to surfaces.
• Use a Large Biscuit Cutter to Divide the Dough – To make these stuffed biscuits, I cut them into 5-inch rounds as that’s the largest cookie cutter that I had handy. Then you gently roll each dough round with a floured rolling pin until they’re around 6-inches so their big enough for holding the ham eggs and cheese mixture. You can use a turned upside down bowl and a sharp knife to measure the rounds as well.
• Shape the Biscuits Uniformly – After filling and sealing the biscuit dough, use your hands to shape them into even sized rounds, and place seam side down in the buttered skillet. This ensures even baking.
• Pan Options – You can bake these biscuits on a baking sheet just like classic biscuits. Line the pan with parchment paper to prevent overbrowning.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 24g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 203mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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