Virginia Country Ham Biscuits

3 from 2 votes

A pride of Virginia culture, these Country Ham Biscuits are a Southern tradition that have been loved for centuries!

Course Appetizer, Breakfast

Cuisine Southern

Keyword country ham biscuits, ham biscuits

Prep Time 20

Cook Time 12

Total Time 32

Servings - 10 ham biscuits (using a 2-inch or smaller cutter)

Calories 254kcal

Author Blair Lonergan

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 of melted butter for brushing tops
2 tablespoons shortening diced into small pieces and chilled (or can sub with lard)
¾ - 1 cup cold buttermilk

½ lb. country ham
Optional condiments, such as butter, mustard, honey mustard, spicy mustard, fig preserves, peach jam or pimento cheese

Preheat oven to 450 degrees F. Line a baking sheet or round cake pan with parchment paper; 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 to cut out rounds (I recommend a 2-inch cutter or smaller for ham biscuits). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
Arrange biscuits (with sides touching) on the parchment-lined baking sheet or round pan. Brush the tops of the biscuits with a little bit of the melted butter. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven.
Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter, transfer to wire rack to cool slightly, and assemble sandwiches.

Once the biscuits are cool enough to handle, split each biscuit in half (don't slice the biscuits with a knife -- use the tines of a fork to poke holes around the edge and then gently pull apart).
Spread a dollop of your preferred condiment (butter, mustard, etc.) on each side of the biscuit, add a couple of thin slices of country ham, and then close the sandwich and enjoy!

When planning your menu, it's safe to assume about 1-2 ham biscuits per person.
The ham biscuits are delicious served warm or at room temperature.
Start with a really great biscuit, and cut them fairly small (2-inches or less) to make smaller, manageable sandwiches. You can use the Southern Buttermilk Biscuits included here, or try angel biscuits or drop biscuits.
Use true country ham from Virginia, Kentucky or other parts of the South.