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Chef Ava

Ham and Cheese Pull-Apart Biscuit Ring

Warm, buttery biscuits filled with savory ham and two kinds of melted cheese make this pull-apart ring a wonderful addition to a family brunch or holiday breakfast. Each little piece is golden on the outside, soft and cheesy inside, and perfect for dipping into honey mustard.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated buttermilk biscuits 8-count
  • 1 cup diced cooked ham
  • 1 cup shredded sharp cheddar cheese
  • 6 slices Swiss cheese cut into small pieces
  • 3 tablespoons butter melted
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried parsley
  • cooking spray
  • honey mustard or yellow mustard for serving

Equipment

  • Bundt pan Generously greased, including the center tube.
  • small bowl For mixing the seasoned butter.
  • pastry brush For brushing on the butter.
  • spatula For loosening the edges before inverting.

Method
 

  1. Preheat the oven to 350°F (175°C). Generously coat a Bundt pan with cooking spray, making sure to grease the center tube and sides well.
  2. Separate the biscuits and gently flatten each one into a small oval.
  3. Place a little diced ham, shredded cheddar, and Swiss cheese in the center of each biscuit.
  4. Fold the dough around the filling and pinch the edges together to help keep the cheese inside.
  5. Arrange the filled biscuits upright in the prepared Bundt pan, forming a ring around the center tube. If you have extra cheese, sprinkle a little between the biscuits for an extra cheesy finish.
  6. In a small bowl, mix the melted butter, garlic powder, Italian seasoning, and dried parsley.
  7. Brush the seasoned butter generously over the biscuit ring.
  8. Bake for 25–35 minutes, until the biscuits are golden brown and cooked through in the center. If the top browns too quickly, cover loosely with foil for the remaining baking time.
  9. Let the ring rest for 5–10 minutes. Carefully loosen the edges with a spatula, invert onto a serving plate, and lift off the pan.
  10. Serve warm with honey mustard, yellow mustard, or ranch dressing for dipping.

Notes

Grease the Bundt pan well, including the center tube. If the top browns too quickly, cover loosely with foil for the remaining baking time. Let the ring rest 5–10 minutes before inverting. Serve warm with honey mustard, yellow mustard, or ranch dressing. Store leftovers covered in the refrigerator for up to 3 days.