Ham Biscuits

Cut in the Butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.

Form the Dough: Pour the cold buttermilk into the flour mixture. Use a fork to stir until a shaggy, slightly sticky dough forms. Be careful not to overmix.

Laminate and Cut Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and pat it out again to a 1-inch thickness. Repeat the folding process one more time. Finally, pat the dough to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter, press straight down to cut out 8 biscuits. Do not twist the cutter. Arrange the biscuits on the prepared baking sheet.

Bake the Biscuits: Brush the tops of the biscuits with about half of the melted butter (about 1.5 tbsp). Bake for 12-15 minutes, or until the biscuits are tall, fluffy, and golden brown on top.

Cook the Country Ham: While the biscuits are baking, heat the remaining 1.5 tbsp of melted butter in a large skillet over medium heat. Add the country ham slices and cook for 1-2 minutes per side, just until warmed through and slightly crisped at the edges. Remove from the skillet and set aside.

Assemble and Serve: Once the biscuits are done, let them cool for a minute. Carefully split each warm biscuit in half. Place a slice of cooked country ham inside each biscuit and serve immediately.