Country Ham On Buttermilk Biscuit Recipe

Prep

Preheat the oven to 450°F (230°C). Position a rack in the upper-middle of the oven. Line a baking sheet with parchment or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon granulated sugar (if using) until evenly distributed.

Cut in butter

Cut 1/2 cup (cold) unsalted butter into 6-8 pieces and work it into the flour mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Keep butter cold for flaky layers.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork just until the dough comes together and most of the dry flour is incorporated. If dough seems very dry or crumbly, add up to 1/4 cup cold whole milk, tablespoon by tablespoon, until a soft shaggy dough forms. Do not overmix.

Fold and pat

Turn the dough out onto a lightly floured surface. With floured hands, gently fold the dough over itself 3-4 times to create layers, then pat or roll to about 3/4-inch thickness. Avoid overworking to preserve flakiness.

Cut biscuits

Using a 2.5- to 3-inch round biscuit cutter (press straight down without twisting), cut out 8 biscuits. Press scraps together gently and cut additional biscuits as needed (total about 8). Place biscuits on the prepared baking sheet close but not touching for taller sides, or slightly apart for crisper edges.

Bake

Brush the tops lightly with a little extra buttermilk or melted butter if desired. Bake in the preheated oven for 12-15 minutes, or until golden brown on top and cooked through. Rotate the pan halfway through if your oven heats unevenly.

Finish

Remove biscuits and transfer to a wire rack. Let cool 5 minutes before assembling sandwiches so the butter and juices don't soak the interior excessively.

Prepare ham

While biscuits bake, heat a large skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt. Add 8 oz thinly sliced country ham in a single layer (work in batches if necessary). Sear 1-2 minutes per side just until warmed and edges begin to brown — country ham is fully cured and should not be cooked long. Remove to a plate and keep warm. Repeat with remaining ham, adding remaining 1 tablespoon butter if needed.

Pepper and optional spreads

Lightly crack 1 teaspoon freshly ground black pepper over the warmed ham. If using, spread about 2 tablespoons apple butter or honey mustard on the bottom halves of the warm biscuits for sweet or tangy contrast.

Assemble sandwiches

Split each warm biscuit in half horizontally. Place 2-3 slices of warmed country ham on the bottom half of each biscuit (adjust slices to taste). Spoon any reserved pan juices over the ham for extra flavor. Cap with the biscuit top.

Garnish and serve

If using, sprinkle 1 tablespoon thinly sliced chives or green onions over the ham before closing the sandwich. Serve immediately while biscuits and ham are warm.