Cheesy Stuffed Biscuits
User Reviews
5
Cheesy Stuffed Biscuits
Description
This recipe starts with refrigerated biscuit dough gently cut open and filled with a ham and cheddar cheese mixture. The biscuits are then carefully sealed to prevent filling from leaking during baking. Brushing with melted butter combined with optional Dijon mustard adds flavor and helps sesame seeds adhere to the tops. Baking at 375°F for 10 to 12 minutes produces golden, cooked-through biscuits that are tender yet hold their shape.
The ham provides a savory, meaty bite while the cheddar cheese offers rich, melted creaminess inside. Sesame seeds on top add texture and a subtle nutty flavor. Cooling the biscuits in the pan after baking helps the cheese set and reduces leakage.
Variations include using homemade biscuit dough and substituting different cooked meats or cheeses to tailor the filling. Leftovers store well refrigerated for up to three days or can be frozen wrapped tightly for up to four weeks. Reheating is recommended after thawing to retain texture and flavor.
Ingredients
- 3 ounces ham chopped, sliced
- ½ cup cheddar cheese shredded
- 1 tablespoon butter melted
- ½ teaspoon Dijon mustard optional
- 1 (16.3 ounce each) can Biscuits refrigerated
- 1 teaspoon sesame seeds
Instructions
- 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.
Notes
- Homemade biscuit dough can replace canned biscuits if preferred.
- Various cooked meats such as bacon, sausage, or taco meat can be substituted for ham.
- Additional or different cheeses may be used to vary flavor and texture.
- Let biscuits cool in the pan for about 5 minutes after baking to help cheese stay inside and allow easier removal.
- Store extras in an airtight container in the refrigerator for up to 3 days or freeze wrapped tightly for up to 4 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224 | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 585mg | 24% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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