Apple, Ham and Cheddar Biscuit Cups

A tablespoon of butter in the pan, melty melty, then the apple plus brown sugar plus cinnamon. What happens is the sugar caramelizes into the butter, and this almost toffee-like stickiness gets the apple super sweet and browned. And then we add savory. The ham. The chopped rosemary. A pinch of salt. Cook it until the ham gets little sear marks here and there. That combo right there of sweet and savory is the juicy secret to life and love.
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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 10 servings
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1 tablespoon unsalted butter

2 apples (any kind you love!), finely diced

1 tablespoon light brown sugar

1/2 teaspoon ground cinnamon

Kosher salt

1 cup diced ham

2 teaspoons minced fresh rosemary, plus more for garnish (from about 2 sprigs)

Two 6-ounce tubes refrigerated buttermilk biscuit dough (10 biscuits total)

4 ounces extra-sharp Cheddar, grated (about 2 cups)


  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a medium skillet over medium heat. Add the apples, sugar, cinnamon and a pinch of salt. Saute until the apples are tender and start to stick when you scoot them around the pan, about 5 minutes. The butter and sugar will caramelize and become slightly sticky. Add the ham and rosemary. Saute until the ham gets some nice sear marks here and there, 3 to 5 minutes.
  3. Meanwhile, roll out the biscuits until 3 1/2 inches wide and gently press them into 10 cups of a muffin tin. Spoon the filing evenly into each cup, then top each with the Cheddar. Bake until the cheese is melted and starting to lightly brown and bubble, about 15 minutes.
  4. Pop each biscuit out of the tin and transfer to a platter or cutting board. Garnish with rosemary and serve immediately.
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