Country Ham On Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Position a rack in the center. Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt and granulated sugar until evenly distributed.

Cut in butter

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about the size of small peas). Work quickly so the butter stays cold.

Add buttermilk & form dough

Make a well in the center and pour in the cold buttermilk. Stir with a wooden spoon or spatula until the dough just comes together and is shaggy but cohesive. Do not overmix.

Fold and pat

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3 to 4 times to build layers (do not knead). Pat the dough into a 3/4- to 1-inch thick rectangle about 1 inch thick. If the dough is sticky, lightly flour the surface and your hands.

Cut biscuits

Using a 2.5–3 inch round biscuit cutter (or a floured glass), press straight down without twisting to cut out rounds. Gather scraps, gently press them together (do not overwork) and cut additional biscuits. You should get about 8 biscuits.

Brush and bake

Place biscuits on the prepared baking sheet close but not touching for higher rise (or spaced for crispier sides). Lightly brush the tops with heavy cream. Bake in the preheated oven until golden brown on top and cooked through, 12–15 minutes. Rotate the pan halfway through if your oven is uneven.

Cool slightly

Remove biscuits from the oven and transfer to a cooling rack. Let rest 5 minutes before splitting — this keeps them from becoming gummy inside.

Warm the ham

While the biscuits bake, warm a skillet over medium heat. Add 1 tablespoon unsalted butter and let melt. Add the country ham slices in a single layer (work in batches if necessary). Heat for about 45–60 seconds per side until warmed through and slightly caramelized at the edges. Remove and keep warm on a plate tented with foil.

Optional cheese

If using cheese, place a slice of sharp cheddar on half of the warm ham slices and return to the skillet or a low oven for 30–60 seconds just to slightly melt the cheese (do not overcook).

Split biscuits

Carefully split each biscuit in half using a fork or knife to preserve layers.

Assemble sandwiches

Spread remaining 1 tablespoon unsalted butter on the cut sides of the biscuits if desired. Place a warmed slice of country ham on the bottom half, add optional melted cheddar, and drizzle 1/4 teaspoon of hot honey or a small smear of apple butter if using. Top with the biscuit lid.

Serve

Serve warm. These are excellent for breakfast, brunch, or alongside grits or scrambled eggs.