This recipe, which appeared in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
Ingredients
- 2 cups self-rising flour
- 4 tbsp. lard or butter
- 1 cup buttermilk
- 4 oz. thinly sliced cooked country ham or ham of choice
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Instructions
Step 1
Heat oven to 425˚. Sift flour into a large bowl; mix in lard 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.
Step 2
Roll dough into a 1⁄4"-thick rectangle. Cut dough into twelve 4" x 3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15–20 minutes. Cool slightly. To serve, slice biscuits and stuff with ham.
- Heat oven to 425˚. Sift flour into a large bowl; mix in lard 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" x 3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15–20 minutes. Cool slightly. To serve, slice biscuits and stuff with ham.
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