Prep 0 mins
Cook 15 mins
These Southern biscuits are rolled thin to allow the flavor of the country ham to shine. Published in Saveur magazine, December 2009.
- 473.18 ml self-rising flour
- 59.16 ml butter
- 236.59 ml buttermilk
- 113.39 g thinly sliced cooked country ham
- Heat oven to 425°F
- Sift flour into a large bowl; mix in butter until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
- Roll dough into a 1/4" thick rectangle. Cut dough into twelve 4"x3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15-20 minutes. Cool slightly.
- To serve, slice biscuits and stuff with ham.
Terrific biscuits and pretty doggone easy! I liked the flavor of these, although I think I rolled them a bit too thin. I will get better at it, as this went in my 'must make again' file. The biscuits are a perfect foil for the salty country ham. Thanks so much for sharing these, swissms!