Salty, smoky country ham tucked inside fluffy homemade buttermilk biscuits is a true Southern classic. These country ham biscuits are perfect for breakfast, brunch, tailgates, holiday parties, or simple grab-and-go snacking. With a from-scratch biscuit recipe and a few slices of good ham, they come together in about 30 minutes.
If you love easy little sandwiches for a crowd, try these ham and cheese sliders, hanky panky sliders, and Kentucky hot brown sliders, too.
Table of Contents
Before You Get Started
A few simple things will make all the difference in your ham biscuits:
- Cut the biscuits small. Use a 2-inch biscuit cutter or smaller. Country ham is rich and salty, so a little goes a long way. Smaller biscuits make manageable, balanced sandwiches.
- Don’t twist your biscuit cutter. Press straight down and lift straight up. Twisting seals the edges and prevents the biscuits from rising tall.
- Use true country ham. Look for country ham from Virginia, Kentucky, or other parts of the South. It’s dry-cured and smoked, which gives it that distinctive salty, concentrated flavor. Regular deli ham won’t give you the same result.
A Quick Note on Country Ham
Country ham is dry-cured with salt, sugar, and spices, aged for months, and then smoked. It’s a Southern tradition that’s been around for centuries. As a born-and-raised Virginian, I can tell you that ham biscuits show up at just about every holiday, tailgate, potluck, and picnic around here. They’re even at the register in most gas stations!
Our local Kite’s Country Hams in Madison has been producing artisanal cured hams for roughly 60 years, and it’s where we get ours. If you don’t have a local source, you can order country ham online from Smithfield and other producers.
How to Make Country Ham Biscuits
These are beautifully simple sandwiches. Bake a batch of small buttermilk biscuits, tuck in some thinly sliced country ham, and add your favorite condiment.
Step 1: Make the Biscuit Dough
In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour until it resembles coarse meal with visible flakes of butter throughout.
Gradually add the cold buttermilk, stirring with a wooden spoon or fork until a fairly wet, sticky dough forms.
⇢ Keep everything cold. Cold butter and shortening create steam in a hot oven, which is what gives your biscuits that light, fluffy rise.
Step 2: Cut and Chill the Biscuits
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, adding flour as needed to prevent sticking.
Pat or roll to about ¾-inch thickness and cut out rounds with a small biscuit cutter (2 inches or smaller works best for ham biscuits).
Arrange the biscuits with sides touching on a parchment-lined baking sheet or round cake pan.
Brush the tops with a little melted butter. If you have time, pop the tray in the refrigerator for about 5 minutes before baking. This extra chill helps the biscuits rise even higher.
Step 3: Bake Until Golden
Bake at 450°F for 10 to 12 minutes, or until the tops are golden brown. Brush with additional melted butter when they come out of the oven and let them cool slightly on a wire rack.
⇢ Look for golden tops and lightly browned edges. That’s your sign they’re ready.
Step 4: Assemble the Sandwiches
Once the biscuits are cool enough to handle, split each one in half. Use the tines of a fork to poke holes around the edge and gently pull apart (rather than slicing with a knife, which can compress the layers).
Spread your preferred condiment on each side, add a couple of thin slices of country ham, and close the sandwich.
Condiment ideas: Butter or honey butter, Dijon mustard, honey mustard, Creole mustard, hot mustard, pimento cheese, a drizzle of honey, fig preserves, spiced apple pear jam, or peach jam.
⇢ Plenty of folks enjoy ham biscuits without a condiment; however, we think that the condiments bring everything together nicely and balance the richness of the biscuit with the salty, smoky ham. Mustard and honey butter are the most classic choices, but fig preserves (shown here) are also delicious.
Biscuit Options
I’ve included my favorite Southern buttermilk biscuits recipe here, but really, you can use any biscuit that you love. Here are a few that work especially well:
- Aunt Bee’s 3-Ingredient Biscuits: quick and foolproof
- Flaky Biscuits: tall, buttery layers
- Angel Biscuits: soft, small, and light; a natural fit for cocktail-size sandwiches
- Drop Biscuits: no rolling or cutting needed
- Sweet Potato Biscuits: wonderful with country ham for a sweet-and-savory combination
Short on time? Store-bought biscuits work just fine. Yoder’s Country Market, right up the road from us, sells great little angel biscuits that are perfect for cocktail ham biscuits. Frozen biscuit dough from the grocery store is another easy shortcut.
How to Keep Ham Biscuits Warm
If you’re serving these for a party or setting up a brunch spread, the sandwiches can be served at room temperature or warm. To warm them just before serving, place on a baking sheet, tent loosely with foil, and heat in a 350°F oven for just a few minutes. You don’t want to dry out or toast the biscuits.
When planning your menu, estimate about 1 to 2 ham biscuits per person. For a larger gathering of 20 guests, plan on making 30 to 40 biscuits so everyone can go back for seconds.
These biscuits are delicious! I’ve been looking for a recipe for country ham (Smithfield) biscuits to make for a large family Thanksgiving gathering, and this is it. Thank you so much!!!
– Rusty
What to Serve with Country Ham Biscuits
Ham biscuits pair beautifully with a brunch spread or as part of a bigger Southern meal.
For breakfast or brunch:
- Overnight Bisquick Breakfast Casserole (or my Crock Pot Breakfast Casserole)
- Crustless Spinach Quiche
- Egg and Cheese Mini Muffins
- Baked Pancakes with Pancake Mix or Bisquick Waffles
- Fruit Salad
For a party or gathering:
Storage, Make-Ahead, and Reheating
Make ahead: Bake the biscuits up to 2 days in advance and store in an airtight container at room temperature. You can also freeze baked biscuits for up to 3 months, then thaw on the counter before using. Warm in the oven before assembling sandwiches.
Leftovers: Wrap assembled sandwiches in plastic wrap and refrigerate for 3 to 4 days, or freeze for up to 3 months. Reheat individual ham biscuits in the microwave for about 15 to 30 seconds, just until warmed through.
Reheating biscuits only: Preheat the oven to 350°F. Place biscuits on a parchment-lined baking sheet and heat for about 5 to 7 minutes, until warm.
** Tip: It’s also perfectly fine to serve the country ham biscuits at room temperature (no warming necessary!). That’s what makes them so great for cocktail parties and football tailgates.
Frequently Asked Questions
How is country ham different from regular ham?
Country ham is dry-cured with salt, sugar, and spices, then aged and often smoked. This gives it a much saltier, more concentrated flavor and a firmer texture compared to the wet-cured “deli ham” you find at most grocery stores. Country ham is typically served in very thin slices because of its intensity. It’s similar in concept to prosciutto, though the flavor profile is distinctly Southern.
How do I reduce the saltiness of country ham?
If your ham is saltier than you’d like, soak the slices in cold water or milk for 30 minutes to an hour before using. Some cooks also briefly pan-fry the slices in a hot skillet for a minute or two per side, which mellows the salt and adds a little caramelized flavor. Pairing with a sweet condiment like honey butter or fig preserves also helps balance things out.
Can I make country ham biscuits ahead of time for a party?
Yes! Bake the biscuits up to 2 days ahead and store at room temperature. You can also freeze them for up to 3 months. When you’re ready to serve, warm the biscuits in a 350°F oven (or serve them at room temperature), then assemble with ham and condiments. For the freshest results, assemble the sandwiches as close to serving time as possible.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Virginia Country Ham Biscuits
Ingredients
For the Biscuits:
- 2 cups all-purpose flour (such as White Lily brand)
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons melted butter for brushing tops
- 2 tablespoons shortening, diced into small pieces and chilled (or substitute with lard)
- ¾ to 1 cup cold buttermilk
For Serving:
- ½ lb. country ham, thinly sliced
- Optional condiments: butter, honey butter, Dijon mustard, honey mustard, spicy mustard, fig preserves, peach jam, or pimento cheese
Instructions
Make the Biscuits:
- Preheat oven to 450°F. Line a baking sheet or round cake pan with parchment paper and set aside.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
- Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter and your hands as necessary to prevent sticking. Roll or pat to ¾-inch thickness. Use a small biscuit cutter (2-inch or smaller recommended) to cut out rounds. Press the cutter straight down into the dough, but do not twist.
- Arrange biscuits with sides touching on the prepared baking sheet or round pan. Brush the tops with a little melted butter. Place in the refrigerator for about 5 minutes (if you have time) to chill before baking.
- Bake for 10 to 12 minutes, or until tops are golden brown. Brush the tops with additional melted butter and transfer to a wire rack to cool slightly.
Assemble the Sandwiches:
- Once the biscuits are cool enough to handle, split each biscuit in half. Use the tines of a fork to poke holes around the edge and gently pull apart (do not slice with a knife).
- Spread a dollop of your preferred condiment on each side of the biscuit.
- Add a couple of thin slices of country ham, close the sandwich, and enjoy!
Notes
- Cut biscuits small (2 inches or less) for balanced ham biscuits. The sandwiches are rich, and smaller biscuits make manageable bites.
- Use true country ham from Virginia, Kentucky, or other parts of the South for the best flavor.
- Don’t twist the biscuit cutter. Press straight down and lift straight up so the biscuits rise tall.
- Keep all biscuit ingredients cold for the fluffiest, lightest biscuits.
- Serving temperature: Ham biscuits are delicious served warm or at room temperature.
- Party planning: Estimate about 1 to 2 ham biscuits per person. For a gathering of 20, plan on 30 to 40 biscuits.
- Condiment suggestions: Butter, honey butter, Dijon mustard, honey mustard, Creole mustard, spicy mustard, fig preserves, peach jam, pimento cheese, or a drizzle of honey.
- Biscuit options: Southern Buttermilk Biscuits are included here, but 3-ingredient buttermilk biscuits, angel biscuits, flaky biscuits, drop biscuits, or sweet potato biscuits all work well. Store-bought biscuits are fine in a pinch.
- Reducing saltiness: If your country ham is very salty, soak slices in cold water or milk for 30 minutes before using, or pan-fry briefly to mellow the flavor.
- Make ahead: Bake biscuits up to 2 days in advance. Store in an airtight container at room temperature. Freeze baked biscuits for up to 3 months.
- Storage: Wrap leftover assembled sandwiches in plastic wrap. Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat in the microwave for 15 to 30 seconds.
- Reheating biscuits: Place on a parchment-lined baking sheet and warm in a 350°F oven for 5 to 7 minutes.
Nutrition
Originally published in September, 2020, this post was updated in March, 2026.
We buy Kite’s country ham from Messick’s Farm Market in Bealeton. I am taking them to the Rapadan Hunt Club on Sunday to our 63rd annual Cole family reunion, started by my father’s first cousin, Mildred McDaniel of the former River View Farm in Wolftown. I won’t use anything but Kite’s!
That’s awesome, Sylvia! So good to hear from a “neighbor.” I agree — it’s the best! 🙂
I have purchased Smithfield Country Ham biscuit slices as they are the only country ham item I can get locally. Do I need to soak the slices before making the ham biscuits?
Hi, Judy! I’ve never purchased or seen that type of country ham, so I’m not sure. I would refer to the preparation instructions on the package. The country ham that I use does not require cooking — it’s thinly sliced at the deli counter at a local country market and ready to eat.
These biscuits are delicious! I’ve been looking for a recipe for country ham (Smithfield) biscuits to make for a large family Thanksgiving gathering, and this is it. Thank you so much!!!
Thank you so much, Rusty! We’re glad you enjoy them.
For 250 g of flour there should be no more than 11g of baking powder
An hour later my mouth still had that chemical taste.
Had to brush my teeth and gargle to get rid of it.
Hi, Adam! I’m so sorry that you didn’t enjoy the biscuits. We’ve been making this recipe for years, and so have other readers, and I’ve never heard this complaint. Again, I’m sorry that you didn’t care for them. 🙁
Authentic, lovely southern biscuits that deliver all the flavor you are looking for. Thank you from one Virginian to another for keeping these ham biscuits going. Cheers!
Thank you, Fran! I’m so glad that a fellow Virginian approves! 🙂
I live near Madison too. Just visited Yoder’s yesterday and bought some Kites ham and their angel biscuits. Delicious!
Hi, Evelyn! Those biscuits and ham from Yoder’s are so good! I love hearing from “neighbors,” so thanks for your note. 🙂