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Cheesy Ham & Biscuit Ring: Easy Pull-Apart Breakfast or Party Appetizer

If you love warm, buttery biscuits stuffed with savory ham and gooey melted cheese, this Cheesy Ham & Biscuit Ring is about to become a new favorite! Made with refrigerated biscuits, deli ham, American cheese, and shredded cheddar, this golden pull-apart ring is incredibly easy to prepare and perfect for breakfast, brunch, game-day gatherings, holiday mornings, or a cozy family snack.

Each biscuit is layered with delicious ham and cheese, arranged in a Bundt pan, brushed with seasoned garlic butter, and baked until puffed, golden, and irresistibly cheesy. Once it comes out of the oven, simply invert it onto a serving plate and let everyone pull off their own warm, cheesy biscuit.

The best part? You only need a handful of everyday ingredients and about 10 minutes of hands-on preparation. Serve it with honey mustard for a sweet-and-tangy finish, or use your favorite dipping sauce for a crowd-pleasing treat.

Why You’ll Love This Cheesy Ham & Biscuit Ring

Quick and easy: Refrigerated biscuits make preparation simple, with no homemade dough required.
Cheesy and delicious: American cheese melts beautifully inside the biscuits, while cheddar adds extra flavor.
Perfect for sharing: The ring shape makes an impressive centerpiece for brunch tables and party spreads.
Customizable: Swap the cheese, change the seasonings, or add your favorite fillings.
Great for any occasion: Serve it for breakfast, brunch, potlucks, holiday gatherings, or casual weekend entertaining.
Minimal cleanup: Everything bakes together in one Bundt pan.

Recipe at a Glance

Prep time: 10 minutes
Cook time: 25–30 minutes
Cooling time: 5 minutes
Total time: Approximately 40–45 minutes
Servings: 8
Yield: 1 pull-apart biscuit ring
Oven temperature: 375°F (190°C)
Difficulty: Easy

Ingredients You’ll Need

For the Biscuit Ring

1 can refrigerated Grands! biscuits: The foundation of the recipe. Their fluffy texture creates a soft, satisfying pull-apart ring.
8 slices deli ham: Adds a savory, meaty filling. Fold each slice to fit neatly between the biscuit pieces.
8 slices American cheese: Melts into a creamy, gooey layer inside each biscuit sandwich.
½ cup shredded cheddar cheese: Adds extra cheesy flavor and creates a delicious topping.
3 tablespoons melted butter: Helps the top become golden and flavorful while carrying the seasonings.
½ teaspoon garlic powder: Adds savory garlic flavor without overpowering the ham and cheese.
½ teaspoon Italian seasoning: Brings a fragrant blend of herbs to the biscuit topping.
¼ teaspoon black pepper: Adds gentle warmth and balances the richness.

For Serving

½ cup honey mustard or your favorite dipping sauce: Honey mustard adds a sweet, tangy contrast to the buttery biscuits and salty ham.

Equipment Needed

Bundt pan
Nonstick cooking spray or softened butter for greasing
Small microwave-safe bowl
Pastry brush or spoon
Cutting board and knife
Serving plate large enough for the finished ring

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 375°F (190°C).

Generously grease a Bundt pan with butter or nonstick cooking spray, making sure to coat the bottom, sides, and center tube. This is especially important because the cheese can melt and stick to the pan during baking.

Set the prepared pan aside while you assemble the biscuits.

Step 2: Cut the Biscuits and Prepare the Filling

Open the refrigerated biscuit can and separate the biscuits. Cut each biscuit in half horizontally, creating two thinner pieces.

Fold each slice of deli ham so that it fits comfortably between the biscuit halves. Place a slice of American cheese with the ham, keeping the filling mostly inside the biscuit edges.

If the cheese slices are large, fold or trim them as needed to prevent excessive cheese from spilling into the pan.

Step 3: Assemble the Stuffed Biscuits

Place the bottom half of each biscuit on your work surface. Add the folded ham and American cheese, then cover with the top half of the biscuit.

Gently press the edges together to help keep the filling in place without flattening the dough.

Repeat until all the biscuits are stuffed. Arrange them upright around the prepared Bundt pan, with the filled sides facing inward or outward as convenient.

Fit the biscuits snugly together, but avoid compressing them too tightly. They need a little room to expand as they bake.

Step 4: Make the Garlic Herb Butter

Place the melted butter in a small bowl. Stir in the garlic powder, Italian seasoning, and black pepper until evenly combined.

Using a pastry brush, spread the seasoned butter generously over the tops of the assembled biscuits.

Sprinkle the shredded cheddar cheese over the top, distributing it as evenly as possible. Some cheddar will melt between the biscuits, while the rest will create a cheesy, golden finish.

Step 5: Bake Until Golden and Fluffy

Place the Bundt pan on the center rack of the preheated oven.

Bake for 25–30 minutes, or until the biscuits are puffed, golden brown, and cooked through. Because Bundt pans and biscuit sizes can vary, begin checking around the 25-minute mark.

If the top browns too quickly while the center remains doughy, loosely cover the pan with aluminum foil and continue baking until the interior is fully cooked.

The biscuits should no longer look wet or doughy in the center. If you have a food thermometer, check that the center of the assembled dish reaches at least 165°F (74°C), particularly because it contains ham and cheese.

Step 6: Cool and Invert the Ring

Remove the pan from the oven and allow the biscuit ring to rest for about 5 minutes. This short cooling period helps the melted cheese settle and makes the ring easier to release.

Carefully loosen any stuck edges with a thin silicone spatula, taking care not to scratch the pan. Place a large serving plate over the Bundt pan, then carefully invert the pan so the biscuit ring releases onto the plate.

Use oven mitts and a steady grip, as the pan and melted cheese will still be hot.

If a biscuit sticks, gently loosen it and place it back into the ring.

Step 7: Serve Warm with Dipping Sauce

Let the ring cool for another minute or two before serving. Place the honey mustard in a small bowl in the center of the ring, if the opening in your serving plate allows, or serve it alongside.

Invite everyone to pull apart the warm biscuits and enjoy the gooey ham-and-cheese filling.

For the best flavor and texture, serve while the biscuits are still warm and the cheese is melted.

Helpful Tips for the Best Results

Grease the Bundt pan thoroughly. Pay special attention to the center tube and any decorative grooves. Melted cheese can stick if the pan isn’t properly prepared.

Keep the filling inside the biscuits. Fold the ham to fit the biscuit halves and avoid letting too much cheese extend beyond the edges.

Don’t skip the cheddar. American cheese creates a creamy center, while shredded cheddar adds a sharper flavor and appealing golden top.

Check the center before removing the ring. The outside may look done before the biscuits in the middle are fully baked. If needed, continue baking for a few extra minutes.

Let the ring rest before flipping. Five minutes gives the cheese a chance to settle and reduces the risk of the ring breaking apart during release.

Variations and Substitutions

1. Cheesy Bacon Biscuit Ring

Replace some or all of the ham with cooked, crumbled bacon. For extra flavor, combine bacon with cheddar and Monterey Jack cheese.

2. Ham, Egg, and Cheese Ring

Add a small amount of cooked scrambled egg to each biscuit sandwich. Make sure the eggs are fully cooked and cooled slightly before assembling.

3. Swiss and Ham Biscuit Ring

Replace the American cheese with Swiss cheese for a classic ham-and-Swiss flavor combination. A little Dijon mustard brushed inside the biscuits adds a delicious tang.

4. Spicy Jalapeño Version

Add thinly sliced pickled jalapeños to the filling and use pepper Jack cheese instead of American cheese.

5. Everything Bagel Biscuit Ring

Sprinkle everything bagel seasoning over the garlic butter before baking. This creates a savory, seed-covered topping with plenty of crunch and flavor.

6. Pizza-Style Biscuit Ring

Replace the ham with pepperoni and use mozzarella cheese. Serve with warm marinara sauce instead of honey mustard.

7. Ranch Cheddar Biscuit Ring

Replace the Italian seasoning with ranch seasoning and add a little extra cheddar. Serve with ranch dressing for dipping.

8. Honey Mustard Ham Ring

Spread a thin layer of honey mustard on the inside of each biscuit before adding the ham and cheese. Use a light hand to avoid making the dough too wet.

9. Extra-Cheesy Version

Combine American cheese with mozzarella, Monterey Jack, or provolone. Keep the total amount of cheese reasonable so the filling doesn’t overwhelm the biscuits.

10. Herb and Parmesan Version

Add a tablespoon or two of grated Parmesan to the shredded cheddar and finish with a little dried parsley. This gives the top a more pronounced savory flavor.

What to Serve with Cheesy Ham & Biscuit Ring

This biscuit ring is filling enough to serve on its own, but it also pairs beautifully with fresh sides and simple dipping sauces.

For Breakfast or Brunch

Scrambled eggs or a vegetable omelet
Fresh fruit salad
Crispy breakfast potatoes
Yogurt with berries
Freshly brewed coffee or orange juice

For Lunch or Dinner

A crisp green salad with vinaigrette
Tomato soup or creamy vegetable soup
Roasted broccoli or green beans
Coleslaw
Sweet potato fries

Best Dipping Sauces

Honey mustard
Dijon mustard
Ranch dressing
Garlic aioli
Barbecue sauce
Warm marinara sauce
Spicy mayonnaise

Make-Ahead Instructions

You can prepare parts of this recipe ahead of time to make entertaining easier.

Prepare the filling: Slice or fold the ham and portion the cheese in advance. Store the ingredients covered in the refrigerator until you’re ready to assemble.

Assemble shortly before baking: For the best biscuit texture, assemble the ring shortly before placing it in the oven. Refrigerated biscuit dough can become sticky or change texture if it sits too long after opening and handling.

Prepare the seasoned butter: Mix the garlic powder, Italian seasoning, and black pepper ahead of time. Melt the butter and combine it with the seasonings just before brushing the biscuits.

For brunch or parties: Have the Bundt pan greased and the filling ingredients ready before guests arrive. The ring can then be assembled and baked with minimal effort.

Storage Instructions

Allow leftovers to cool, then transfer them to an airtight container. Refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C).

Store in the refrigerator for 3–4 days. For the best texture, keep the dipping sauce in a separate container.

Avoid leaving the ham-and-cheese biscuits at room temperature for extended periods, since the filling is perishable.

How to Reheat Cheesy Ham & Biscuit Ring

Oven Method

Preheat the oven to 325°F (165°C).
Place the desired portion in an oven-safe dish.
Cover loosely with foil to prevent excessive browning.
Heat for approximately 10–15 minutes, depending on portion size, until hot throughout.
Remove the foil for the last few minutes if you want to restore some crispness.

Air Fryer Method

Place individual biscuits in the air fryer at 320°F (160°C) for about 3–6 minutes, checking frequently. Larger pieces may need additional time. Make sure the center is heated thoroughly.

Microwave Method

Place one or two biscuits on a microwave-safe plate and cover loosely with a microwave-safe cover. Heat in 20–30-second intervals until hot. The biscuits will be softer than when reheated in the oven.

For food safety, reheat leftovers to an internal temperature of 165°F (74°C).

Can You Freeze Cheesy Ham & Biscuit Ring?

Yes, you can freeze the baked ring, although the biscuit texture may be slightly softer after thawing.

Allow the baked ring to cool completely.
Divide it into individual biscuits or manageable portions.
Wrap each portion tightly and place it in a freezer-safe container or bag.
Label and freeze for up to 2 months for the best quality.
Thaw overnight in the refrigerator before reheating.
Reheat in a 325°F (165°C) oven until hot throughout.

Freezing the baked ring in individual portions makes it easier to reheat only what you need.

Frequently Asked Questions

1. Can I use regular refrigerated biscuits instead of Grands! biscuits?

Yes. Regular refrigerated biscuits work well, but they may be smaller and bake faster. Check them early and adjust the filling portions to match their size.

2. Do I have to use a Bundt pan?

A Bundt pan creates the classic ring shape, but you can arrange the stuffed biscuits in a greased round cake pan or oven-safe baking dish. The baking time may change depending on how tightly the biscuits are packed.

3. Can I use crescent roll dough instead?

You can experiment with crescent dough, but it is thinner and softer than biscuit dough. The result will have a different texture and may require a shorter baking time.

4. What kind of ham works best?

Thinly sliced deli ham is convenient and fits neatly between biscuit halves. Honey ham, smoked ham, or leftover cooked ham sliced thinly can all work.

5. Can I use leftover holiday ham?

Absolutely. Chop or thinly slice the cooked ham into small pieces that fit inside the biscuits. Avoid large chunks that could make the ring difficult to assemble.

6. Is American cheese necessary?

No. Cheddar slices, Swiss, provolone, mozzarella, or Monterey Jack are good alternatives. Choose a cheese that melts well.

7. Can I use only shredded cheese?

Yes. Place a small amount of shredded cheese inside each biscuit sandwich instead of a cheese slice. Keep the filling contained so the cheese doesn’t leak out excessively.

8. Why is my biscuit ring doughy in the middle?

The biscuits may be packed too tightly, the pan may be too deep, or the oven temperature may be inaccurate. Continue baking until the center is cooked through, covering the top with foil if it browns too quickly.

9. How do I prevent the cheese from sticking to the pan?

Grease the Bundt pan thoroughly, including the center tube. Let the ring rest for about 5 minutes after baking, then loosen any stuck areas gently before inverting.

10. Can I make this recipe without garlic powder?

Yes. Simply omit it or replace it with onion powder, smoked paprika, or an additional pinch of Italian seasoning.

11. Can I use fresh garlic instead?

Yes, but use finely minced garlic sparingly. Fresh garlic can brown more quickly, so mix a small amount into the butter and watch the top during baking.

12. What can I use instead of Italian seasoning?

Dried parsley, oregano, thyme, rosemary, or a mild all-purpose herb blend are suitable alternatives.

13. Can I add vegetables?

Yes. Finely chopped cooked spinach, sautéed mushrooms, or thinly sliced bell peppers can add flavor. Cook vegetables first and remove excess moisture to prevent soggy biscuits.

14. Is honey mustard the only dipping sauce that works?

Not at all. Ranch dressing, barbecue sauce, Dijon mustard, garlic aioli, and marinara are all delicious options.

15. Can I make this ring spicy?

Yes. Add sliced jalapeños, crushed red pepper flakes, hot sauce, or pepper Jack cheese to give it some heat.

16. Can I prepare the ring the night before?

For the best results, prepare the filling and seasonings ahead, then assemble shortly before baking. Refrigerated biscuit dough is generally best used according to its package directions once opened.

17. Can I serve this at room temperature?

It is best served warm because the cheese is soft and gooey. For food safety, do not leave it at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

18. How do I know when the biscuits are fully baked?

They should be puffed, golden, and cooked through rather than wet or doughy inside. If you’re uncertain, check the center of the dish with a thermometer and aim for at least 165°F (74°C).

19. Can I reheat the whole ring?

Yes. Place it in an oven-safe dish, cover loosely with foil, and reheat at 325°F (165°C) until heated throughout. Individual portions generally reheat faster and more evenly.

20. What is the best way to serve this for a party?

Place the ring on a large platter, set dipping sauces nearby, and let guests pull apart the biscuits. If serving buffet-style, keep track of how long the ring sits out and refrigerate leftovers promptly.

20 Tips and Secrets for the Perfect Cheesy Ham & Biscuit Ring

Grease every part of the pan. Don’t forget the center tube, where melted cheese can collect.
Start with cold biscuit dough. Refrigerated dough is easier to handle before it becomes warm and sticky.
Fold the ham neatly. Smaller folds fit better inside the biscuit halves.
Trim oversized cheese slices. Cheese that extends too far outside the dough is more likely to leak.
Press the biscuit edges gently. This helps keep the filling inside without sealing the dough too tightly.
Arrange the biscuits evenly. Uniform placement encourages more consistent baking.
Avoid overcrowding. The biscuits need room to puff up in the oven.
Use freshly shredded cheddar if convenient. It can melt beautifully and gives you control over the topping.
Distribute the butter evenly. Brush the exposed tops rather than pouring all the butter into one spot.
Season to taste. Ham and American cheese can be salty, so additional salt usually isn’t necessary.
Use foil if needed. A loose foil cover helps prevent the top from becoming too dark before the center finishes.
Check the center, not just the outside. Golden tops don’t always mean the inner biscuits are fully cooked.
Rest before inverting. Five minutes helps the ring hold together when released from the pan.
Loosen carefully. Use a silicone spatula or another non-scratching utensil around stuck edges.
Choose the right plate. A large, flat platter makes turning and serving easier.
Warm the dipping sauce slightly. A gently warmed sauce can be especially delicious with the hot biscuits, provided it is handled safely.
Offer two sauces. Honey mustard and ranch make an easy combination for guests with different tastes.
Make individual portions easy to grab. Place small serving tongs nearby if you’re serving a crowd.
Reheat in the oven for better texture. It helps restore a lightly crisp exterior that the microwave cannot provide.
Serve promptly. The ring is at its best shortly after baking, while the biscuits are fluffy and the cheese is still melty.

Occasions to Serve Cheesy Ham & Biscuit Ring

This recipe is versatile enough for many occasions:

Weekend breakfast: Serve it alongside eggs and fresh fruit.
Holiday brunch: Add it to a Christmas morning, Easter, or Thanksgiving breakfast spread.
Game day: Set it out with a variety of dipping sauces for an easy shareable snack.
Potlucks: Bring it in a covered container and serve warm when possible.
Family movie night: Pair it with soup, salad, or other finger foods.
Baby showers and casual parties: Its pull-apart design makes it an attractive centerpiece.
Busy weeknights: Serve it with a simple salad or vegetables for an easy meal.

Final Thoughts

This Cheesy Ham & Biscuit Ring proves that a few simple ingredients can create something special. Fluffy refrigerated biscuits, sa