Muffin Cup Ham and Cheese Biscuits

Muffin Cup Ham and Cheese Biscuits – SO GOOD! Great for breakfast, lunch or dinner. Make in a mini muffin pan for parties. There are never any left!! All-purpose flour, baking powder, salt, mayonnaise, ham and cheese. Ready in under 15 minutes!

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Ham and Cheese Drop Biscuits

These Muffin Cup Ham and Cheese Biscuits are a staple at our house. They are stupid easy to make and ready to eat in about 15 minutes! Perfect for a quick breakfast, lunch or dinner. These biscuits are equally delicious baked in a mini muffin pan and served at parties as an appetizer!

The secret ingredient in the biscuits is mayonnaise. Now, I hate mayonnaise. Hate it! I don’t want to look at it much less eat it. I decided to put my mayonnaise phobia aside and give the biscuits a chance. O-M-G! Fantastic!!! The mayonnaise gives the biscuits a cake-like texture and rich flavor. We both love these biscuits! One bite and you will too!

ham and cheese biscuits in muffin pan

How to Make Ham & Cheese Mayonnaise Biscuits

These biscuits are super easy to make with only a few simple ingredients. In a large bowl, whisk together all-purpose flour, baking powder, and salt. Slowly stir in milk and mayonnaise into the dry ingredients. Fold in the chopped ham and shredded cheese. Using an ice cream scoop or large cookie scoop, scoop the biscuit dough into muffin cups. Bake in a preheated oven until golden brown. Brush the hot biscuits with melted butter and enjoy!

Helpful Tips & Frequently Asked Questions

  • I use sharp cheddar cheese. You can use any cheese that you enjoy. Swiss cheese, gouda cheese, and provolone all work great.
  • I use diced leftover ham. This is a great way to use up leftover holiday ham!
  • You can also chop up slices of deli ham.
  • Can substitute buttermilk for the milk.
  • You can bake the biscuits in a regular muffin pan or a mini muffin pan. For larger biscuits, bake them 15 to 18 minutes. For smaller biscuits, cook for 8 to 10 minutes.
  • Can Ham Biscuits be frozen? Yes. Bake the biscuits and cool completely. Place in a freezer bag and freeze for up to three months.
  • To reheat, thaw and reheat in the microwave or covered in aluminum foil in the oven, toaster oven, or air fryer until warm.
  • Store leftovers in an airtight container at room temperature.
plate of ham and cheese biscuits on a plate

What to Serve with Homemade Biscuits

These are the best biscuits! We love them with a bowl of soup or chili. Try them slathered with honey butter – YUM! They also make the perfect grab-and-go breakfast on busy mornings. Add this easy ham and cheese biscuit recipe to your menu. They are sure to be a hit!

Here are a few more of our favorite biscuit recipes from the blog:

Crack Buttermilk Biscuits

Crack Buttermilk Biscuits – Cheddar Bacon Ranch Biscuits – southern buttermilk biscuits loaded with cheddar, bacon and ranch. Recipe from…

ham and cheese muffin biscuit with text overlay

Muffin Cup Ham & Cheese Biscuits

Yield: 12 biscuits
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • ½ cup mayonnaise
  • 2 cups chopped ham
  • cup shredded cheddar cheese

Instructions:

  • Pre-heat oven to 425ºF. Lightly spray a regular or mini muffin pan with cooking spray.
  • Combine all ingredients in a large mixing bowl. Stir until just combined.
  • Use an ice cream scoop or large cookie scoop to scoop dough into prepared pans.
  • Bake until golden brown, 15 to 18 minutes.

Notes:

  • I use sharp cheddar cheese. You can use any cheese that you enjoy. Swiss cheese, gouda cheese, and provolone all work great.
  • I use diced leftover ham. This is a great way to use up leftover holiday ham!
  • You can also chop up slices of deli ham.
  • Can substitute buttermilk for the milk.
  • You can bake the biscuits in a regular muffin pan or a mini muffin pan. For larger biscuits, bake them 15 to 18 minutes. For smaller biscuits, cook for 8 to 10 minutes.
  • Can Ham Biscuits be frozen? Yes. Bake the biscuits and cool completely. Place in a freezer bag and freeze for up to three months.
  • To reheat, thaw and reheat in the microwave or covered in aluminum foil in the oven, toaster oven, or air fryer until warm.
  • Store leftovers in an airtight container at room temperature.

Steph

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ham and cheese biscuits in muffin pan with text overlay

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Comments

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  1. These are SUPER for breakfast, snacks, appetizers, any time! We love them! I will try using bacon or leftover chicken…the options are endless, really!

  2. Made these with buttermilk and Gruyère cheese in mini muffin pans. They were a hit and definitely a keeper. Great for kids. Thanks for sharing!

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