Ham Biscuits
Flaky, buttery buttermilk biscuits split warm and filled with thinly sliced country ham. A classic Southern favorite where the salty richness of the ham meets the tender, layered biscuit for a perfect two-ingredient bite. Ready in under 30 minutes, they're ideal for brunch, parties, or a quick savory snack.
For 8 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Preheat oven to 425°F (220°C).2.Line a baking sheet with parchment paper. - mix
Whisk the dry ingredients.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- mix
Cut the cold butter into the flour.
1.Add the cold cubed butter to the flour mixture.2.Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.TIPKeep the butter cold — visible butter bits create flaky layers. - mix
Add buttermilk and bring the dough together.
Pour the cold buttermilk into the flour mixture and stir gently with a fork just until the dough starts to come together. Do not overmix — the dough should be shaggy.
TIPOverworking the dough makes tough biscuits. Stop as soon as it holds together. - prep
Pat and fold the dough.
1.Turn the dough out onto a lightly floured surface.2.Gently pat it into a rectangle about 1-inch thick.3.Fold the dough in half, then pat it out again. Repeat the fold-and-pat process two more times.TIPThe folding creates those signature biscuit layers. - prep
Cut out the biscuits.
Pat the dough to a 1-inch thickness. Use a 2-inch biscuit cutter to cut straight down without twisting. Gather scraps, re-pat once, and cut remaining biscuits. You should get 8 biscuits.
TIPDon't twist the cutter — it seals the edges and prevents a tall rise. - bake · ~13 min
Bake until golden.
Place the biscuits on the prepared baking sheet with sides barely touching. Brush the tops with melted butter. Bake for 12-14 minutes until tall and golden brown.
- assemble
Split and fill with ham.
1.Let the biscuits cool for 2-3 minutes.2.Split each warm biscuit in half horizontally.3.Tuck a generous fold of thinly sliced country ham inside each biscuit.TIPServe immediately while the biscuits are still warm for the best contrast with the salty ham.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very cold butter and buttermilk to create steam pockets that give tall, flaky layers.
- 2Don't twist the biscuit cutter; pressing straight down seals the edges for maximum rise.
- 3Pat and fold the dough three times to build those signature layered biscuit flake.
- 4Place biscuits with sides barely touching on the baking sheet so they push each other upward.
- 5For the best texture, handle the dough as little as possible to avoid tough biscuits.
- 6Country ham is salty, so skip extra salt in the biscuit dough if your ham is already cured.
- 7Bake until deep golden brown, about 12–14 minutes, to ensure the center is fully cooked.
Adapt it for your goals.
Low-oil
Use a mix of cold butter and cold buttermilk only, skipping any extra brushing oil; the natural fat from the butter still creates flaky layers.
high proteinHigh-protein
Swap half the all-purpose flour for whole wheat pastry flour and add a tablespoon of ground flaxseed for a fiber and protein boost with similar tenderness.
vegetarianVegetarian
Replace the country ham with store-bought or homemade roasted red pepper and smoked cheddar slices for a smoky, savory filling.
gluten freeGluten-free
Use a 1-to-1 gluten-free flour blend with xanthan gum, and gently pat rather than fold to avoid overworking the delicate dough.
Why this is on our healthy list.
Good Source of Protein
Country ham provides a concentrated dose of high-quality protein, essential for muscle repair and satiety, making these biscuits a filling snack or brunch item.
Calcium from Buttermilk
Buttermilk contributes calcium and probiotics, supporting bone health and digestion without adding excessive fat.
Lower in Sugar
Unlike many sweet pastries, these biscuits rely on the natural saltiness of ham and butter for flavor, keeping added sugar levels very low.
Frequently asked questions
Yes, bake the biscuits up to 2 days in advance, store them in an airtight container at room temperature, and briefly reheat in a 350°F oven before filling.
