Go Back
Ham Stuffed Cream Biscuits With Honey Dijon Butter

Ham Stuffed Cream Biscuits with Honey Dijon Butter

Course Appetizer, Breakfast, brunch
Cuisine American
Keyword ham-biscuits, ham-stuffed-buttermilk-biscuits, Southern-biscuits
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 [2 ½] inch biscuits
Author Melissa Sperka


  • 3 cups self-rising flour
  • 2 Tbsp sugar
  • 2 ¼ cup heavy whipping cream plus 2 Tbsp divided
  • 1 lb thinly sliced smoked ham
  • Honey-Dijon Butter:
  • ½ cup salted butter softened
  • ¼ tsp onion powder
  • tsp garlic powder
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard


  • Preheat the oven to 450°F and line 2 baking sheets with parchment paper.
  • Sift together the flour and sugar. Gradually add 2 ¼ cup heavy cream mixing until the dough forms.
  • Turn out onto a lightly floured surface, and knead a few times coating with flour just until the dough is not sticky.
  • Roll out to around ½ inch thickness.
  • Use a floured 2 ½ inch biscuit cutter to cut into rounds.
  • Place onto the parchment lined baking sheet. Brush the tops with the remaining heavy cream.
  • Bake for 12 minutes or until golden.
  • While the biscuits are baking, use a hand mixer and whip together the ingredients for the Honey-Dijon butter. Whip for 2 minutes until creamy and light.
  • To assemble: Fill the biscuits with sliced ham and a generous slathering of honey-mustard butter. Serve immediately.


You can cut these biscuits into any size you like. The yield can vary depending on the thickness of the dough and the biscuit cutter used.