Description

An irresistible combination of tender, buttery biscuit bites, smoky diced ham, and a rich blend of melted cheeses.

Ingredients

Scale

2 cans refrigerated buttermilk biscuit dough (16.3 oz each)
2 cups cooked ham (diced into 1/2-inch pieces)
1.5 cups sharp cheddar cheese (freshly shredded)
1.5 cups low-moisture whole-milk mozzarella cheese (freshly shredded)
1 cup Gruyère cheese (freshly shredded)
0.5 cup unsalted butter (melted)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp kosher salt
0.25 tsp freshly ground black pepper
2 tbsp fresh flat-leaf parsley (finely chopped, divided)

Instructions

Position an oven rack in the center and preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
Cut each raw biscuit from both cans into 8 equal bite-sized pieces. Gently pull apart any pieces that stick together.
In a small bowl, whisk together the melted unsalted butter, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, kosher salt, black pepper, and 1 tablespoon of chopped parsley.
Place the cut biscuit dough into a large bowl. Pour the seasoned butter glaze over the dough and toss until every piece is coated. In a separate bowl, toss together the cheddar, mozzarella, and Gruyère. Reserve 1 cup of the cheese blend for the topping.
Add the diced ham and the remaining mixed cheese to the buttered dough. Fold gently until evenly combined.
Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer without packing it down. Scatter the reserved 1 cup of cheese over top.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes, tenting loosely with foil after 20 minutes if browning too quickly. The bake is done when the top is golden brown, the cheese bubbles, and the center dough reads at least 190°F (88°C) on an instant-read thermometer.
Rest the pan on a wire rack for 10 minutes to allow the cheese to settle. Garnish with the remaining 1 tablespoon of chopped fresh parsley and serve warm.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1

Keywords: To make ahead, dice the ham, grate the cheeses, and whisk the glaze the night before; store separately in the refrigerator and assemble with freshly cut cold biscuits just before baking. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat covered with foil in a 325°F (165°C) oven for 12 to 15 minutes.