Cream Biscuits Recipe
Col. Newsom’s aged country ham, Steen’s butter
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Ingredients
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Biscuits
Topping & Serving
Method
Biscuits
- 1
Preheat and prepare
Preheat the oven to 450°F (232°C). Position a rack in the upper-middle of the oven. Line a baking sheet with parchment paper or lightly grease it. Place the cold Steen's butter in the freezer for 5–10 minutes while you measure other ingredients to keep it very cold.
- 2
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon coarse salt until well combined.
- 3
Cut in butter
Grate the chilled Steen's butter on the large holes of a box grater or cut into small 1/4-inch cubes. Add the butter to the flour mixture and use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Work quickly to keep the butter cold.
- 4
Add cream
Make a well in the center of the dry mixture and pour in 1 cup heavy cream. Using a fork or rubber spatula, gently fold the dough just until it comes together. If the dough seems too dry and not cohesive, add up to 1/4 cup buttermilk or additional cream, 1 tablespoon at a time, until it holds together but is still slightly shaggy and sticky. Avoid overmixing.
- 5
Turn out and fold
Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently press the dough into a rectangle about 3/4–1 inch thick. Fold the dough over itself 2–3 times (this creates layers), then press it down again to about 1-inch thickness. Do not overwork.
- 6
Cut biscuits
Using a 2.5–3 inch round biscuit cutter or the rim of a glass dipped in flour, press straight down into the dough without twisting to cut rounds. Gather scraps, gently press together (do not rework excessively), and cut additional biscuits until you have about 8–10 biscuits. Place biscuits close together on the prepared baking sheet so they rise tall (optional) or spaced apart for crisper sides.
- 7
Brush and bake
Brush the tops lightly with a little cream (or melted butter) if desired for color. Bake in the preheated 450°F oven for 12–15 minutes, rotating the pan once midway, until the biscuits are puffed and golden brown on top. An inserted toothpick should come out clean and the internal temperature about 205°F if measured.
- 8
Cool briefly
Remove biscuits from the oven and transfer to a wire rack. Let cool for 5 minutes so they finish setting but are still warm for serving.
Topping & Serving
- 9
Prepare ham
While biscuits bake, warm a skillet over medium heat. Briefly warm thin slices of Col. Newsom’s aged country ham in the skillet for 20–30 seconds per side until fragrant and slightly caramelized at the edges (optional). This renders a bit of fat and brightens flavor — do not overcook; ham is already cured.
- 10
Split biscuits
Carefully split each warm biscuit in half with a fork or knife to preserve layers.
- 11
Assemble
Spread about 1/2 tablespoon softened Steen's butter on each biscuit half. Top with 1 ounce (approx.) warmed Col. Newsom’s ham per biscuit or to taste. Finish with a light grind of coarse black pepper and an optional sprinkling of chopped fresh chives.
- 12