Ham and cheese stuffed biscuits are easy to make and fun to eat!

Tender biscuits are stuffed with a ham and cheese filling and then baked until fluffy and melty!

Simple, savory, and so delish!

Stuffed Biscuits on a cooling rack

Easy Stuffed Biscuits

  • Make this recipe just in time for the big game, a sleepover, or a quick & healthy snack.
  • Prepped and ready in about 20 minutes, stuffed biscuits are a filling snack for a crowd that can even be made ahead.
  • Use prepared biscuits to make it quick or homemade biscuits for a from scratch version.
  • These can be reheated just before serving! Line them up on a baking sheet and reheat them in the oven or put them into the microwave or air fryer for a few minutes.
ingredients to make Stuffed Biscuits

Ingredients for Stuffed Biscuits

Biscuits – A roll of refrigerated biscuits is easy to find and perfectly portioned. Sizes range from regular to jumbo and this recipe can accommodate whatever is on hand.

Biscuits freeze beautifully, so why not make a batch or two of homemade biscuits that are ready any time.

Ham – Use deli ham about ¼” thick and dice it. Or, thin slices of packaged deli ham will work. This is a great recipe for using up leftover baked ham or bacon!

Cheese – Shredded cheddar or slices of American cheddar can be cut to fit. Cut one slice into quarters and stack two pieces per biscuit.


  • Grab-and-go breakfast biscuits: Make using scrambled eggs, a slice of American cheese, bacon, ham, or a sausage patty. Prep them in advance, wrap them in plastic, and pop them in the microwave on those uber-busy mornings! For a bigger, heartier breakfast try this tasty classic breakfast sandwich.
  • Other combos: Try spinach, bacon, and Swiss cheese, or onions, pepperoni, and mozzarella cheese to make a pizza biscuit.
  • Ham or corned beef, sauerkraut, and Swiss cheese for a Reuben styled stuffed biscuit.
  • Or why not mini meatballs, mozzarella, and marinara sauce? Try tuna salad and cheddar cheese, or chicken, spinach, and bleu cheese crumbles. And of course there is always breakfast sausage (cut links in half) and gravy.
process of putting together Stuffed Biscuits

How to Make Stuffed Biscuits

These biscuits are a filling and savory addition to the breakfast or lunch menu.

  1. Prep filling: Mix diced ham and cheese in a small bowl (per the recipe below).
  2. Fill biscuits: Cut biscuit open vertically and add the filling.
  3. Seal edges: Pinch the edges closed and place each biscuit in a muffin pan.
  4. Bake: Sprinkle with sesame seeds and bake.
closeup of open Stuffed Biscuits

Make Ahead & Leftovers

Make ahead – These biscuits can be made up to 48 hours ahead of time and baked just before serving. They can also be baked and then reheated in the microwave, oven, or air fryer.

Keep leftover ham and cheese stuffed biscuits in a covered container in the refrigerator for up to 3 days. Reheat in the microwave.

Freeze cooled leftovers by wrapping them in plastic wrap and placing them in a zippered bag for up to 4 weeks. Thaw in the refrigerator before reheating.

More Biscuits We Love

Did your family enjoy these stuffed biscuits? Leave us a rating and a comment below! 

Stuffed Biscuits on a cooling rack
5 from 17 votes↑ Click stars to rate now!
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Cheesy Stuffed Biscuits

Stuffed biscuits make a quick and delicious lunch or snack.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 biscuits


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  • 3 ounces deli ham diced
  • ½ cup cheddar cheese shredded
  • 1 tablespoon butter melted
  • ½ teaspoon Dijon optional
  • 1 can refrigerated biscuits 16 ounces
  • 1 teaspoon sesame seeds


  • Preheat oven to 375°F. Grease a muffin tin.
  • In a small bowl, combine diced ham and cheese. In a separate small bowl, mix together melted butter and Dijon if using.
  • Gently cut biscuit open, like a sandwich bun, stopping ¼-inch from the end.
  • Open the biscuit and place 1 tablespoon of ham and cheese mixture in the middle of the dough.
  • Close the biscuit and seal the edges by pinching all the way around. Repeat with remaining biscuits.
  • Place biscuits in the muffin pan. Brush with the Dijion/butter mixture, and sprinkle with sesame seeds.
  • Bake for 10 to 12 minutes or browned. Do not over bake.
  • Cool in pan for 5 minutes.


Canned biscuits can be replaced with homemade biscuits.
The ham can be changed for other cooked meats like bacon, cooked sausage, or leftover taco meat.
Add additional cheeses to your liking, almost anything can be stuffed in these biscuits.
It is important to let the biscuits cool in the muffin tin about 5 minutes as it helps keep the cheese from leaking out. Gently run a knife along the edges of the biscuits to remove from the pan.
Extra ham and cheese stuffed biscuits will keep in an airtight container in the refrigerator for up to 3 days.
Freeze leftovers by wrapping cooled biscuits in plastic wrap, and placing them in a zippered bag for up to 4 weeks. Thaw in the refrigerator before reheating.
5 from 17 votes

Nutrition Information

Calories: 224 | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 585mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Breakfast, Lunch, Snack
Cuisine American
cooked Stuffed Biscuits on a cooling rack and open with writing
cooked Stuffed Biscuits on a cooling rack with writing
open Stuffed Biscuits with writing
Stuffed biscuits with one torn open to show the cheese and ham inside.


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 17 votes (12 ratings without comment)

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Recipe Rating


  1. Thank you for sharing this yummy and versatile recipe! Over the years I have made many variations of these yummy biscuits. My favorite and easiest is to stuff with String Cheese (Just cut chunks of the cheese to fit) stuff and seal the dough, then brush with garlic butter once they are in the muffin pan. Just about any combo will work with these! Great to take to parties and Pot Lucks!5 stars

  2. Thanks for the recipe, I’m about to make them! I’m only making them for one person so I’ll have leftovers, how would you recommend reheating them?

    1. Hi Nadi, I would line them up on a baking sheet and reheat them in the oven or put them into the microwave or air fryer for a few minutes.

  3. It was good for a breakfast in the morning. And it made good snack for me. And I didn’t have ham so I used Turkey instead and it was just as good.5 stars

  4. The nutritional information is completely wrong. Calories in a Pillsbury Grands biscuit alone is triple the calorie count for a serving of this recipe. What else can’t be trusted.

    1. Thanks so much for pointing that out! We’re human and make mistakes from time to time. In this case the calculating software was calculating 2 biscuits, not 2 entired tubes. We’ve fixed the error. Enjoy the recipe.

      1. I agree! Ok to point out error but the last line is rude. I think some people have anger issues and can’t control themselves. Feel kind of sorry for people like that!5 stars