Why Make These Biscuits? This is a taste of the South in every bite. Country ham biscuits are a beloved Southern tradition—flaky, buttery homemade biscuits split open and filled with salty, savory country ham. They are the quintessential breakfast, snack, or appetizer at church suppers, bridal showers, and tailgates from Virginia to Texas. With just three ingredients, these little sandwiches come together in minutes. They are addictive, portable, and impossible to eat just one.
Ingredients
One batch of homemade buttermilk biscuits (about twelve two-inch biscuits) or one can (16.3 ounces) refrigerated buttermilk biscuits (eight count), twelve thin slices of country ham (or cured country ham, very thinly sliced), and four tablespoons salted butter (softened or melted). For serving: fig preserves, pepper jelly, or honey mustard (optional but traditional).
Equipment Needed
A baking sheet, a small bowl for melted butter, a pastry brush, a sharp knife (for splitting biscuits), and a wire cooling rack. If making homemade biscuits: a large bowl, a pastry cutter or fork, a rolling pin, and a biscuit cutter.
Method
Prepare the biscuits. If making homemade buttermilk biscuits, preheat your oven to 220°C (425°F). Whisk together two cups of self-rising flour with one quarter cup cold grated butter or shortening. Stir in three quarters cup of cold buttermilk until just combined. Pat or roll the dough to half-inch thickness, cut with a two-inch biscuit cutter, and place on a parchment-lined baking sheet. Bake for ten to twelve minutes until golden brown. If using canned refrigerated biscuits, bake according to package directions.
While the biscuits bake, prepare the country ham. If your country ham slices are very salty (traditional country ham is salt-cured), you may wish to rinse them briefly under cold water and pat dry. Some Southern cooks prefer the full salty punch; others like to mellow it. Heat a dry skillet over medium heat and warm the ham slices for thirty seconds per side, just until fragrant and slightly curled at the edges. Do not add oil—the ham will release its own fat.
Split the warm biscuits in half horizontally using a fork or a sharp knife. A fork gives a more rustic, craggy split that soaks up butter beautifully.
Spread softened or melted butter on the bottom half of each biscuit. The butter is essential—it mellows the saltiness of the ham and adds richness.
Fold or scrunch a slice of country ham to fit on the buttered biscuit bottom. Country ham slices are usually large and thin; scrunching them gives height and a pleasing texture.
Place the biscuit top over the ham. Press down gently.
Serve warm. If you like, add a small dollop of fig preserves, pepper jelly, or honey mustard inside the biscuit before closing. These sweet-tangy additions are classic Southern pairings with salty ham.
Storage
These biscuits are best eaten the day they are made. Leftover assembled ham biscuits can be wrapped tightly in foil and refrigerated for up to two days. Reheat in a 175°C (350°F) oven for eight to ten minutes. Do not microwave—the biscuits become rubbery. Unassembled biscuits (baked and cooled) can be frozen for up to two months. Thaw at room temperature, then split, butter, and fill with ham.
Variations
For a sweet and savory version, add a thin swipe of fig preserves or pepper jelly inside the biscuit along with the ham. For a pimento cheese version, spread a thin layer of pimento cheese on the bottom biscuit before adding the ham. For a fried egg version, tuck a small fried egg into each biscuit for a complete breakfast sandwich. For a red eye gravy version, drizzle a little red eye gravy (ham drippings deglazed with black coffee) over the ham before closing the biscuit. For a mini slider version, use a one-and-a-half-inch biscuit cutter to make tiny biscuits, perfect for parties and appetizers. For a gluten-free version, use a gluten-free biscuit mix and ensure your country ham is gluten-free (most is, but check labels).
Serving Suggestions
Serve as a breakfast sandwich with a cup of black coffee or sweet tea. Arrange on a platter for bridal showers, baby showers, or Easter brunch. Pair with fresh fruit, sliced tomatoes, or a simple green salad. Serve alongside a bowl of red-eye gravy for dipping. Pack in lunchboxes for a savory treat. Serve as an appetizer at cocktail parties or tailgates. Add a slice of sharp cheddar cheese for a ham-and-cheese biscuit.
Tips for Best Results
Use real country ham, not deli ham. Country ham is dry-cured, saltier, and more intensely flavorful than city ham (the wet-cured pink ham you find at the deli). Look for “country ham” or “cured country ham” in the meat case or order online from Southern purveyors like Benton’s or Edwards. The saltiness is part of the experience.
Slice the ham very thin. Traditional country ham is sold in paper-thin slices. If your ham comes in thicker pieces, ask the butcher to slice it thinly, or slice it yourself with a very sharp knife. Thin slices fold and scrunch beautifully into the biscuit.
Warm the ham before assembling. Country ham is often served at room temperature or gently warmed. A few seconds in a hot skillet brings out the smoky, salty aroma and softens the slices so they drape over the biscuit without tearing.
Use butter generously. The butter mellows the aggressive saltiness of the ham and adds richness to the flaky biscuit. Softened butter spreads easily; melted butter soaks into the biscuit for a more intense buttery flavor. Do not skip it.
Do not overbake the biscuits. Homemade or canned, biscuits should be pale golden on top and soft inside. Overbaked biscuits are dry and crumbly and cannot hold up to the ham. Bake just until they are set and lightly browned.
Split biscuits with a fork for texture. Slicing a biscuit with a knife gives a clean, smooth cut. Splitting it with a fork (insert the tines around the edge and gently pull apart) creates a craggy interior with more surface area for butter and ham.
Serve warm. Country ham biscuits are best when the biscuit is still warm from the oven and the ham is gently warmed. If the biscuits cool down, pop them in a warm oven for a few minutes before assembling.
Make a double batch. These biscuits disappear quickly. Make a double batch of biscuits (or buy two cans) and a pound of country ham. Assemble as many as you need and save the extra biscuits in the freezer for another day.
Add a sweet element for contrast. The salty-sweet combination is legendary in the South. Fig preserves, pepper jelly, honey, or even a drizzle of sorghum syrup transform these biscuits from simple to sublime. A single thin layer is enough.
Use leftover ham biscuits for breakfast casserole. Leftover assembled ham biscuits (a day or two old) can be cut into chunks, layered in a baking dish, and covered with an egg and milk custard to make a savory breakfast casserole. Bake at 175°C (350°F) for thirty minutes. This is a brilliant way to use up leftovers that are no longer at peak freshness.