The Best Savory Ham & Brie Stuffed Buttermilk Biscuits

Taking my family’s classic buttermilk drop biscuit recipe and giving it a sophisticated, savory upgrade with savory ham, melted brie, fig jam, and black pepper. Perfect any time of day, for meal prep, and for freezer meals.

Elevating a Timeless Classic

There’s something deeply comforting about a warm biscuit, but these aren’t your average side dish; they are a sophisticated, elegant yet familiar experience. By adding freshly cracked black pepper to the dough, we create a subtle heat that cuts through the richness of the creamy brie. It’s the perfect marriage for the familiar homemade texture you crave and the complex, gourmet flavors of a charcuterie board.

This recipe is designed for those moments when you want to impress without spending hours in the kitchen. Whether you’re hosting a lavish brunch or just want to level up your breakfast game, these stuffed biscuits deliver. They feel fancy and “chef-y”, yet they retain that rustic, soul-warming heart that only Grandma’s buttermilk biscuits can provide.

Ham & Cheese Buttermilk Biscuit Ingredients

I’ve always said that my family’s biscuits were the gold standard – buttery, fluffy, and the most amazing crunchy top. But sometimes even a classic deserves a little “glow-up.” These biscuits take that nostalgic, tender crumb we all love and stuff it with a decadent combination of savory ham and creamy brie, finished with a surprising pop of fig jam and a crack of black pepper.

• Dry Ingredients: AP flour, baking soda, baking powder, sugar, kosher salt, and freshly cracked black pepper
• Buttermilk
• Melted Unsalted Butter
• Deli Ham
• Brie Cheese
• Fig Jam
• Sea Salt Flakes

Chef Lori’s #1 Tip for The Perfect Drop Biscuit

1. When you combine your wet and dry ingredients, stir with a wooden spoon or spatula just until the flour disappears. The dough should look lumpy, maybe a little “shaggy”. If you over-mix it trying to make it smooth, you’ll develop gluten, which turns a fluffy biscuit into a hockey puck.

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How to Make Stuffed Drop Biscuits

I have been chomping at the bit to share this recipe with you. I’ve been making stuffed biscuits like this for decades, but honestly, I never thought to share them because I wasn’t sure if folks would be interested.

With me, I’m not afraid to ask the TKW family their thoughts on this or that – recipes they’d like to see, how many pictures to post, or if a concept even sounds good. So when I asked folks if they’d like a recipe like this, I was blown away by how many of them asked for it almost immediately.

1. Preheat the oven and line a half sheet pan with parchment paper and lightly spray; set aside
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, black pepper, and salt; set aside.
3. In a separate bowl, add the cold buttermilk to the 1/2 cup of cooled butter and mix. The mixture will clump and create lumps of butter; this is perfect.

4. To the dry ingredients, add the liquid mixture, then mix with a wooden spoon or spatula until just combined, with no flour remaining. It should be lumpy and evenly slightly shaggy.
5. Lightly spray an extra large cookie scoop (1/3 cup) and scoop out the biscuit dough. Using 1-2 fingers, stick your finger into the center of the scooped dough, making a ‘well’ or ‘hole. *watch the video for this
6. Spoon in some of the fig jam. Wrap some ham around a piece of brie and stuff that into the biscuit well. Mold the biscuit dough around the hole to close it. If need be, grab a teaspoon more dough from the bowl and add that to help seal it shut.

7. Plop the stuffed biscuit onto the prepared sheet pan, leaving a couple of inches between them.
8. Brush the biscuits with 1 1/2 Tablespoons of the additional melted butter that’s used for brushing. Bake for 13-15 minutes, or until the internal temperature reaches 200°F.
9. Remove the biscuits from the oven and immediately brush them with the remaining melted butter, sea salt flakes, and some more black pepper.

Black Pepper Ham & Brie Biscuits FAQs

• Can I use a buttermilk substitute? Yes, you can use 1 cup whole milk, minus 1 tablespoon and adding 1 tablespoon white vinegar, but I’ll be honest: actual buttermilk gives this a more tender, more flavorful crumb.
• Do I remove the rind from the Brie cheese? No, you do not need to remove the rind. It’s completely edible, and honestly, when it’s baked, you really don’t notice it. For this, I removed the rind from all but 1 side of the brie to make it easier to handle.
• Why are my biscuits flat? Usually, this happens when your leavening agents (baking powder and baking soda) have expired, or when you overmixed the dough. You only want to mix the flour just until it disappears to keep them light and fluffy.
• Can I freeze the dough? Absolutely! Just scoop, stuff, and drop them onto a prepared baking tray, then “flash freeze” them for 1-2 hours, or until solid. Then transfer them to a freeze-safe bag. Bake directly from frozen, but add another 2-5 minutes to the baking time.
• How do I get that “Grandma’s House” golden top? It’s a 2-fold secret. Brush the biscuits with melted butter before you pop them into the oven, and then, as soon as you pull them out, brush them again.

Why You’ll Love This Recipe

These biscuits are more than just a meal; they are a savory-sweet revelation that proves you can indeed improve on perfection.

• NO ROLLING OR CUTTING: Since these are “drop” biscuits, you simply scoop, stuff, and drop.
• ULTIMATE FLAVOR TRIO: The saltiness of the ham, the creaminess of the brie, and the honey-like sweetness of fig jam create a flavor profile that is absolutely addictive.
• SWEET & SAVORY: By adding freshly cracked black pepper to the dough with that pop of fig jam, it’s a flavor bomb
• MAKE-AHEAD MAGIC: These freeze beautifully! You can have a gourmet breakfast ready to go in minutes!
• FOOLPROOF TEXTURE: Even if you aren’t a “baker”, the buttermilk ensures a tender, tangy crumb that practially impossible to mess up.

How to Store and Reheat Stuffed Drop Biscuits

This recipe makes 6 larger biscuits, which makes them a meal for most. Below are my recommended ways to store and reheat them.

Storing Stuffed Buttermilk Biscuits

Since these contain meat, store them in an airtight container in the fridge for 3-5 days. For the longer term, once cooled, wrap each one in plastic wrap and store in the freezer for up to 3 months.

The Best Way To Reheat Biscuits

• Oven: To keep that crispy exterior, reheat them in a 350°F (176°C) oven for about 5 minutes or just until warmed through.

What to Serve With Savory Stuffed Biscuits

These biscuits are versatile enough to follow you from your first cup of coffee to your dessert fix after a comforting dinner. Whether you’re looking for a hearty meal or a light snack, this biscuit is always the perfect choice!

• Serve this as a companion for brunch to my Easy Bacon-Wrapped Loaded Breakfast Hash Browns, Breakfast Stuffed Mushroom Caps, or Tater Tot Breakfast Pie
• It’s the perfect pairing to my Simple Italian Arugula Blueberry Pastina Salad, Stone Fruit Summer Salad with Burrata & Prosciutto, White Cheddar Potato Leek Soup with Bacon and Chives, or Creamy Boursin Potato Soup with Shallots

Recipe Substitutions and Additions

With my recipes, I always advise going with what you have on hand. My best advice is to taste the cheese, meat, and jam first to make sure they go together. There are a bajillion combinations to try here.

• JAM: If you don’t have fig jam, go with a complementary jam (to your meat) like strawberry, blueberry, peach, apricot, or raspberry. I’d even go with a spicy jam like strawberry jalapeno, calabrian fig, or red pepper jelly.
• MEAT: turkey and cranberry relish go well together, bacon, or prosciutto.
• CHEESE: You want a melty cheese like mozzarella, Camembert, fontina, or provolone.
• GLUTEN-FREE: I’ve had great results with King Arthur’s Gluten-Free AP Flour.

The Ultimate Savory Ham & Brie Stuffed Black Pepper Buttermilk Biscuits

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Taking my family’s classic buttermilk drop biscuit recipe and giving it a sophisticated, savory upgrade with savory ham, melted brie, fig jam, and black pepper. Perfect any time of the day, meal prep, and freeze meals.

• Author: Lori
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 30-35 minutes
• Yield: 6 large biscuits
• Category: Breakfast, brunch
• Method: oven

Ingredients

• 2 cups (240 grams) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon kosher salt
• 3/4 teaspoon fresh cracked black pepper
• 1/2 cup (8 Tablespoons, 113 grams) unsalted butter, melted then slightly cooled
• 1 cup very cold buttermilk
• 3 slices of deli ham, cut in half
• 6 small pieces of Brie (about 1/2 – 1 ounce))
• 6 teaspoons fig jam
• 3 Tablespoons (42 grams) unsalted butter, melted (for brushing)
• Finishing: sea salt flakes and freshly cracked black pepper

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Instructions

1. Preheat the oven to 425°F (218°C). Line a half sheet pan with parchment paper and lightly spray; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, black pepper, and salt; set aside.
3. In a separate bowl, add the cold buttermilk to the 1/2 cup of cooled butter and mix. The mixture will clump and create lumps of butter; this is perfect.
4. To the dry ingredients, add the liquid mixture and, with a wooden spoon or spatula, mix until just combined, with no flour remaining. It should be lumpy and evenly slightly shaggy.
5. Lightly spray an extra large cookie scoop (1/3 cup) and scoop out the biscuit dough. Using 1-2 fingers, stick your finger into the center of the scooped dough, making a ‘well’ or ‘hole. *watch the video for thisSpoon in some of the fig jam. Wrap some ham around a piece of brie and stuff that into the biscuit well. Mold the biscuit dough around the hole to close it. If need be, grab a teaspoon more dough from the bowl and add that to help seal it shut.
6. Plop the stuffed biscuit onto the prepared sheet pan, leaving a couple of inches between them.
7. Brush the biscuits with 1 1/2 Tablespoons of the additional melted butter that’s used for brushing. Bake for 13-15 minutes, or until the internal temperature reaches 200°F.
8. Remove the biscuits from the oven and immediately brush them with the remaining melted butter, and sprinkle sea salt flakes and black pepper.

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