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Fluffy, buttery buttermilk biscuits filled with savory, salty country ham. A beloved Southern classic perfect for breakfast, brunch, or as a party appetizer. Simple to make and irresistibly good.
Prepare for Baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the 8 tbsp of cubed butter in the freezer for 10-15 minutes while you gather other ingredients.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until well combined.
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.
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Fluffy, buttery buttermilk biscuits filled with savory, salty country ham. A beloved Southern classic perfect for breakfast, brunch, or as a party appetizer. Simple to make and irresistibly good.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 656.83 calories per serving with 24.16g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or appetizer or snack.
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.
Add 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives to the dry ingredients before cutting in the butter.
Serve the assembled ham biscuits with a drizzle of hot honey or a smear of apple butter for a delicious sweet and salty contrast.
Add 1/4 teaspoon of cayenne pepper or 1/2 teaspoon of black pepper to the flour mixture for a gentle warmth.
After cooking the ham, remove it from the skillet and deglaze the pan with 1/4 cup of strong black coffee, scraping up any browned bits. Drizzle this simple gravy over the ham in the biscuit.
Country ham provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Pork is a good source of several B vitamins, particularly thiamine (B1) and niacin (B3). These vitamins play a crucial role in converting food into energy and supporting nervous system function.
The refined carbohydrates from the all-purpose flour in the biscuits are quickly digested, providing a rapid source of energy for your body and brain.
Dense biscuits are usually caused by two things: warm ingredients or overworking the dough. Make sure your butter and buttermilk are very cold, and mix the dough just until it comes together. The lamination (folding) step is also crucial for creating flaky layers.
You can, but the texture and flavor will be different. Buttermilk's acidity reacts with the baking powder to create a higher rise and a more tender crumb. To make a substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill it with regular milk to the 3/4 cup line. Let it sit for 5 minutes before using.
Country ham is dry-cured with salt, aged for months, and has a very intense, salty flavor. City ham is wet-cured (brined) and often smoked, resulting in a milder, sweeter flavor. This recipe traditionally uses country ham for its signature taste.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-7 minutes until heated through.
Ham biscuits are a delicious indulgence but are high in sodium, saturated fat, and refined carbohydrates. They are best enjoyed in moderation as part of a balanced diet.
A serving of two ham biscuits contains approximately 550-650 calories, depending on the exact size of the biscuits and the fat content of the ham. This is an estimate and can vary.
Yes. You can prepare the dough, cut the biscuits, and place them on the baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding a few extra minutes to the baking time.