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Loading...A storied Southern staple, the Country Ham Biscuit pairs paper-thin slices of dry-cured country ham with warm, flaky buttermilk biscuits. Simple, salty, and deeply satisfying, it has graced breakfast tables from Virginia to the Mississippi Delta for over a century.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield8 biscuits with ham (4 servings)
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 14 gSaturated Fat
- 45 gCarbs
- 2 gFiber
- 6 gSugar
- 26 gProtein
- 1480 mgSodium
- 380 mgPotassium
- 180 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the Buttermilk Biscuits
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons (85 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk
- 2 tablespoons melted butter, for brushing
For the Country Ham
- 8 thin slices (about 1 lb / 450 g) country ham
- 4 cups water, for soaking
- 1 tablespoon unsalted butter
- Freshly ground black pepper, to taste
For Serving
- Softened unsalted butter
- Honey or whole-grain mustard, optional
- Dill pickle slices, optional
Directions
- Place the country ham slices in a shallow bowl and cover with cold water. Soak for 30 minutes to 1 hour to draw out excess saltiness, then drain and pat dry with paper towels.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Cut in the cold cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in the cold buttermilk and stir just until a shaggy dough forms; do not overmix. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
- Fold the dough in thirds like a letter, then pat it out again to 1 inch thick. Repeat once more, then cut out 8 rounds with a 2 1/2-inch biscuit cutter, rerolling scraps as needed. Place the biscuits on the prepared baking sheet, sides touching for soft-sided biscuits or spaced apart for crisp edges.
- Bake the biscuits for 12 to 14 minutes, until tall and golden brown on top. Brush immediately with melted butter and set aside.
- While the biscuits bake, heat 1 tablespoon of butter in a large cast-iron skillet over medium heat. Add the drained country ham slices in a single layer and cook for 2 to 3 minutes per side, until the edges begin to crisp and turn a deep caramel color. Season lightly with black pepper.
- Split each warm biscuit in half and spread with softened butter. Layer 2 crispy country ham slices inside each biscuit and finish with a drizzle of honey or a swipe of whole-grain mustard if desired. Serve immediately.
Cook’s Notes
- Country ham varies widely in saltiness by brand and aging time. Always taste a small piece after soaking; if still too salty, soak longer or change the water once.
- Keep all biscuit ingredients cold for the flakiest layers — chill the mixing bowl if your kitchen is warm.
- For classic red-eye gravy, deglaze the ham skillet with 1/2 cup strong brewed coffee after removing the ham and spoon the pan juices over the open biscuits.
- Leftover baked biscuits freeze well in an airtight bag for up to 1 month; reheat in a 350°F oven for 5 minutes before serving.
