Is there anything more Southern than Country Ham And Biscuits? It’s a great way to start off Kentucky Derby Day this Saturday! Why not make a platter to greet your guests before the race starts? Serve the biscuits with an Italian Aperol Spritz, a Barbecue Bloody Mary, or a Fresh Peach Bellini.
Especially during these crazy times, why not don a crazy hat, put on your Sunday best, and celebrate the day by watching the Kentucky Derby. These country and ham biscuits are a delicious and classicly Southern way to start the day or serve as part of your tea service. After what we’ve all been going through in 2020, you deserve this little party!
TIPS FOR MAKING THIS RECIPE
- Use self-rising flour. It solves the dilemma of using enough of a leavener and if it’s mixed in well enough. Make it easy on yourself.
- By freezing the butter and then grating it into the dough, you will get tiny shards of butter that will melt while baking and create pockets of steam, which will keep your dough tender, airy, and flaky.
- Don’t over mix the dough. It will be crumbly and that is okay. The more you work the dough, the tougher it will become. Only knead it a few times to smooth out the dough.
- When cutting the biscuits, go straight down into the dough with the cookie cutter. Don’t twist the cutter. Twisting will seal the edges of the biscuit and it won’t rise.
- Brush the tops with butter. It adds flavor and makes the pretty, shiny, golden tops.
- If possible, use country ham, sliced as thin as possible. The salty, dry ham is the perfect complement to the slightly sweet, buttery biscuit. If country ham is not available in your area, any ham that you enjoy will work. Prosciutto is delicious on this biscuit.
Here are a few more Southern recipes to serve alongside your Country Ham and Biscuits for the ultimate Kentucky Derby brunch:
- Southern-Style Cheese Grits
- Alabama Shrimp And Grits
- Classic Sausage Gravy
- Southern-Fried Okra
- Southern-Style Coleslaw
- Easy Dirty Rice
- Southern Hushpuppies
These country ham and biscuits are a delicious start to a Kentucky Derby party. A perfect combination of flaky, slightly sweet biscuit, and salty country ham, these little bites are addictive.
2 cups low protein, self-rising flour (I used White Lily Self Rising Flour)
2 tablespoon baking powder
1 teaspoon salt
¼ cup frozen vegetable shortening
⅔–¾ cup very cold buttermilk
2 teaspoons honey
2 tablespoons melted butter
¼ pound thinly sliced country ham
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Using a box grater, grate the frozen shortening into the flour mixture.
Cut the shortening into the flour with a pastry blender or two knives until you have pea-size crumbs.
Use a fork to blend in the honey, and enough milk to form a dough. The dough should pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead gently five or six times, just to smooth out the dough.
Place the biscuits on the baking sheet, about 1-inch apart.
Gather the dough scraps and form into a ball. Use your hands to pat the dough to a ¾-inch thickness. Cut the dough into biscuits and lay them on the baking sheet.
Bake in the preheated oven for 8-10 minutes or until the tops are golden brown.
Remove from the oven.
While hot, use a pastry brush to brush the tops with melted butter.
Transfer the biscuits to a wire rack to cool.
Split the biscuits in half with a fork.
Brush the insides of the biscuit lightly with melted butter.
Sandwich a couple of slices of ham inside each biscuit.
Serve at room temperature.
- Category: Breakfast
- Method: Bake
- Cuisine: Southern
Keywords: country ham and biscuits, brunch recipes, breakfast, Kentucky Derby food, tea sandwiches, ham sandwiches, biscuits, Southern biscuits