Ham Egg and Cheese Biscuit

Course Bread, Breakfast, brunch

Cuisine American, Southern

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

Prep Time 25

Cook Time 18

Total Time 43

Servings servings

Calories 325kcal

Author Melissa Sperka

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

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.