Country Ham Biscuits Recipe
quartet of Midway Bakery baby biscuits with shaved country ham and house-made apple butter
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Ingredients
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Biscuits (Midway Bakery baby biscuits - makes 12 small biscuits)
Country Ham & Assembly
House-made Apple Butter
Method
Biscuits (Midway Bakery baby biscuits - makes 12 small biscuits)
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp granulated sugar, and 1 tsp fine salt until evenly combined.
- 3
Cut in butter
Add 1/2 cup very cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about the size of small peas).
- 4
Add buttermilk
Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together; it will be slightly shaggy and sticky. Do not overmix to keep biscuits tender.
- 5
Turn out and shape
Turn the dough out onto a lightly floured surface and gently fold it over onto itself 3 to 4 times to create layers. Pat or roll the dough to about 3/4-inch thickness. Using a 2-inch round cutter (or a small biscuit cutter), cut out 12 biscuits, pressing straight down without twisting to preserve rise. Gather scraps, gently press out, and cut remaining biscuits.
- 6
Bake
Place biscuits on the prepared baking sheet about 1/2 inch apart for slightly crisp sides (or touching for softer sides). Brush the tops lightly with 2 tbs heavy cream. Bake in the preheated 425°F oven for 12–14 minutes, until golden brown on top. Remove from oven and let cool slightly on a wire rack for 5 minutes.
House-made Apple Butter
- 7
Combine and simmer
In a medium saucepan, combine 2 cups peeled, cored and diced apples, 1/2 cup granulated sugar, 2 tbsp packed brown sugar, 1 tbsp fresh lemon juice, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp salt, 1/2 tsp vanilla extract, and 1/4 cup water. Stir to combine.
- 8
Cook down
Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. Cover partially and simmer, stirring occasionally, until the apples are very soft and the mixture is thickened, about 25–30 minutes. If it sticks, add a tablespoon of water and stir.
- 9
Purée and finish
Remove from heat. Use an immersion blender in the saucepan (or transfer to a blender) and purée until smooth. Return to low heat and cook uncovered, stirring frequently, until the apple butter reaches a thick, spreadable consistency, about 8–12 more minutes. Taste and adjust sweetness or salt if needed. Let cool to room temperature; it will thicken further as it cools.
Country Ham & Assembly
- 10
Prepare ham
If the country ham is not already shaved, use a very sharp knife or slicer to shave thin slices from 8 oz country ham. Portions for a quartet: plan on 2 oz ham per biscuit (4 biscuits).
- 11
Split and toast (optional)
Carefully split each warm biscuit in half horizontally. If you prefer a touch of toast, place cut sides briefly under a broiler or on a hot skillet for 30–45 seconds until lightly toasted.
- 12
Butter and spread
If desired, spread a thin layer of the 2 tbsp softened unsalted butter on the bottom half of each biscuit to complement the salty ham.
- 13
Assemble
Place 2 oz (about 2 thin slices, depending on thickness) of shaved country ham on the bottom half of each biscuit. Spoon about 1 tablespoon of the house-made apple butter over the ham (adjust to taste). Cap with the top biscuit half. Repeat for 4 biscuits to make the quartet.
- 14
Serve
Arrange the biscuits on a small wooden board or plate and serve warm. Provide extra apple butter on the side for guests who want more.