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Close up square shot of country ham biscuits on a tray.
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5 from 3 votes

Virginia Country Ham Biscuits

Country ham biscuits are a beloved Virginia and Southern tradition. Salty, smoky cured ham is tucked inside small, fluffy homemade buttermilk biscuits with your favorite condiment for a simple bite that works for breakfast, brunch, parties, or snacking.
Course Appetizer, Breakfast
Cuisine Southern
Keyword country ham biscuits, country ham biscuits recipe, DIY country ham biscuits, ham biscuits
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8 ham biscuits
Calories 254kcal
Author Blair Lonergan

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!
    Pastry cutter in a large metal mixing bowl
  • 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.
    Cutting out biscuits on a wooden board
  • 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.
    Buttermilk biscuits on a baking sheet before going in the oven
  • 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.
    Brushing buttermilk biscuits with butter

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).
    Process shot showing how to split a biscuit in half.
  • Spread a dollop of your preferred condiment on each side of the biscuit.
    Spreading jam on a biscuit.
  • Add a couple of thin slices of country ham, close the sandwich, and enjoy!
    Horizontal side shot of a tray of country ham biscuits.

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

Serving: 1ham biscuit (assuming you make 8 total biscuits) | Calories: 254kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 640mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Calcium: 119mg | Iron: 2mg