These Stuffed Ham Egg and Cheese Biscuits have a delightful surprise hidden inside. Stuffed with scrambled eggs and smoked ham they're held together with the tastiest edible "glue" aka cheddar cheese, that you'll ever eat. Baking them side by side results in golden tops and a soft fluffy interior that makes them impossible to resist.
Two Ingredients Make Stuffed Ham Egg and Cheese Biscuits Easy
Homemade stuffed breakfast biscuits are a weekend favorite at our house. As you can imagine, you can fill them with a plethora of egg, protein and cheese combinations but, it seems the most simple combos remain the most requested. Cream drop biscuits require only 2 ingredients and couldn't be easier to make. There is nothing that compares to a homemade biscuit. Quite often I have people contact me saying they've tried to make homemade biscuits with no success asking what could they be doing wrong? The truth is, there are many variables when it comes to bread making. Factors include quality of ingredients, the amount of moisture in the air and how your oven performs. It takes practice in all sincerity, so don't give up you can master cream biscuits.
Tips for Biscuit Making Success
- Keep in mind that fresh dough is sticky by nature. That said, it's important to flour the rolling pin, biscuit cutter and rolling surface lightly to prevent sticking.
- For these biscuits, I cut them into 5-inch rounds as that's the largest cookie cutter that I had handy. Then gently rolled each round with the rolling pin until they're around 6 inches so their sizeable for stuffing.
- 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.
- When you bake biscuits side by side in the skillet in this way, the tops become golden and crispy and the inside stays fluffy and light.
- These biscuits reheat nicely, making them perfect for weekend brunch or any day you want to serve breakfast with a surprise inside.
More Biscuit Recipes to Add to the Menu
Other biscuit variations you may also like to make:
- Easy Cream Biscuits prefect for busy mornings
- Sweet glazed Honey Butter Biscuits
- Jam filled Thimble Biscuits
- 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:
Stuffed Ham Egg and Cheese Biscuits
Ingredients
- 6 large eggs
- 3 tablespoon 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 tablespoon 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 tablespoon 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 ¼-inch thickness. Cut into 6-inch rounds. Re-roll scraps as needed to make 12 total.
- Place ½ slice of cheese in the middle of the dough round, top with 2 tablespoon scrambled eggs, 1 tablespoon 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
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Renee
Been cooking most of my life since I was a teenager. I do pretty well on my own. I cook all the meals due to my mother's cancer and am always looking for new ideas. This sounds like a perfect meal. But for some reason I don't see all that filling put into one biscuit. You say to fill the and put it seam side down which indicates to me that you are only using one biscuit at a time. What if I used two rounds and sealed the sides around. Would that change the cooking time any? If you have a video of the process I would love to watch and see how it is done. Thank you!
Melissa
Yes, this recipe uses one biscuit. If you choose to use two, let us know how it goes. It may take longer to bake, yes.
Cora
Melissa can I use regular flour instead of self rising flour? Thanks
Melissa
You can but, you'll need to add leavening. See my Baking Ingredient Substitutions here.
Jill
Easy and delicious! We stuffed some with ham and some with cooked sausage. So wonderful! Melissa is my to for recipes- she hasn’t let me down once!
Melissa
Wow, thanks so much, Jill! I'm delighted you're finding recipes to enjoy, thanks for such a sweet note.
Lisa
I havent made these yet but I wanted to commend you on making these with HOMEMADE biscuits! I saw a recipe for Pillsbury biscuit bombs and searched all over to find a homemade version. Kudos to you for showing me the way! I usually double my biscuit recipe & freeze shaped or cut out ones for times when I need breakfast quick. Buying the cans of dough is so unnecessary!
All the best,
Lisa
Melissa
Hi Lisa, I pretty much always bake biscuits from scratch. That said, occasionally I'll use a convenience item as an ingredient in a recipe. But, biscuits from scratch are the best, in my opinion.
Jill
Who knew biscuits could be this easy and this delicious?! We used ham in some, sausage in others with pepper jack and cheddar. Just as good reheated the next day. Yummm!!
Melissa
Perfect, thanks so much!