Country Ham on Biscuits

READY IN: 27mins
Recipe by JackieOhNo

Good Food Magazine, October 1986

Top Review by Peggy M.

You need to use real Virginia country ham (Edwards or Smithfield's) in order for it to qualify as a food from the Commonwealth. Biscuits are acceptable, but small bread rolls are preferred. If you're going to use mustard, a sweet hot honey variety is what you want, or a just smudge of soft butter will do. If you want the real thing, visit Chickahominy House or The Carrot Tree in Williamsburg, VA. Get it together ya'll!!!!

Ingredients Nutrition


  1. Heat oven to 450 degrees.
  2. Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
  3. Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
  4. Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
  5. Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.

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