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