Pull-Apart Ham & Cheese Biscuit Ring

Table of Contents

Ingredients

Canned Refrigerated Biscuits: 2 cans (16 oz each, pre-cut flaky layers or buttermilk biscuits)
Deli Ham: 1 1/2 cups (approx. 8 oz), finely diced (smoked or honey-glazed deli ham works best)
Sharp Cheddar Cheese: 1 cup, shredded
Swiss or Gruyère Cheese: 1 cup, shredded
Green Onions / Scallions: 3 stalks, thinly sliced

Preheat your oven to 350°F (175°C).
Generously grease a 10-inch Bundt pan or tube pan with non-stick cooking spray or softened butter. Ensure you coat the center column thoroughly so the ring releases effortlessly.

Pop open the biscuit cans and cut each individual biscuit into quarters (you should have 64 small pieces total).
In a large mixing bowl, combine the diced ham, shredded Cheddar cheese, shredded Gruyère, and sliced green onions. Toss lightly to distribute the ingredients evenly.

In a small bowl, whisk together melted butter, Dijon mustard, garlic powder, onion powder, dried dill, and Worcestershire sauce until completely smooth.

Add the biscuit pieces into the large bowl with the ham and cheese mixture.
Pour about 3/4 of the melted butter mixture over the biscuits.
Using rubber spatula or clean hands, gently fold everything together until every dough piece is lightly coated in butter and surrounded by ham and cheese.
Transfer the mixture into the prepared Bundt pan, distributing it evenly around the ring. Lightly press the pieces down to ensure there are no large gaps.
Drizzle the remaining butter glaze over the top and sprinkle evenly with Everything Bagel seasoning or poppy seeds.

Place the pan on the center rack of your oven and bake for 30 to 35 minutes.
The ring is done when the top is deep golden brown and a toothpick inserted into the thickest dough section comes out clean (without raw batter).
Tip: If the top starts browning too quickly around minute 20, tent a sheet of aluminum foil loosely over the pan to prevent scorching while the interior finishes cooking.

Remove the pan from the oven and let it sit on a cooling rack for 10 minutes. This cooling period allows the cheese to set slightly so the ring holds its shape when inverted.
Run a thin knife gently around the outer edge and center tube of the pan.
Invert a large round serving platter over the top of the Bundt pan. Holding both tight, flip them together upside down. Tap the bottom of the pan gently and lift it off.
Serve immediately while warm with honey mustard, marinara, or warm cheese sauce on the side for dipping.

Shred Your Own Cheese: Pre-shredded cheeses are coated in anti-caking agents (like cellulose) that prevent optimal melting. Shredding block Cheddar and Swiss fresh produces a superior pull-apart cheese pull.
Pan Selection: If you don’t have a Bundt pan, you can build this ring on a parchment-lined baking sheet by arranging the coated dough pieces in a circular ring shape, leaving a 3-inch hole in the center.
Make-Ahead Prep: You can dice the ham, slice the onions, and shred the cheese up to 24 hours in advance. Keep them chilled in an airtight container until assembly.

Refrigeration: Store leftover biscuit ring pieces in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Allow the baked ring to cool completely, wrap individual sections tightly in plastic wrap followed by aluminum foil, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes until warmed through and crisp. Microwaving is acceptable for quick heating (20–30 seconds), though the dough will lose its outer crispness.

(Estimated per serving, based on 8 equal portions)

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