Virginia Ham Biscuit

Ingredients

Equipment Needed

• •Large mixing bowl
• •Pastry blender or two forks
• •2 1/2-inch round biscuit cutter
• •Cast iron skillet or heavy pan
• •Rimmed baking sheet

Instructions

1. 1

   Prepare the dry ingredients

   Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl. The small amount of sugar isn't for sweetness but for browning. It encourages that golden crust that makes a biscuit look as good as it tastes.

2. 2

   Cut in the butter

   Add the cold cubed butter to the flour mixture. Work quickly with your fingertips or a pastry blender, pressing and smearing the butter into the flour until you have irregular pieces ranging from pea-sized to flat shards. Some visible butter chunks are not only acceptable but essential. They create those flaky layers.

   Cold butter is non-negotiable. If your kitchen runs warm, freeze the cubed butter for ten minutes before starting.
3. 3

   Add buttermilk

   Make a well in the center and pour in the cold buttermilk. Stir with a fork, pulling flour from the edges into the center, until a shaggy dough forms. The mixture should look rough and slightly dry. Resist adding more liquid. Wet dough makes tough biscuits.

4. 4

   Fold and pat the dough

   Turn the dough onto a lightly floured surface. Press it together gently, then fold it in half. Pat down to about one inch thick. Rotate ninety degrees and repeat this folding process three more times. This builds the layers. Handle the dough like it owes you money but pay it back in tenderness.

   The folding technique mimics puff pastry on a simpler scale. Each fold creates another stratum of butter and flour that puffs apart in the oven.
5. 5

   Cut the biscuits

   Pat the dough to an even three-quarter inch thickness. Cut with a sharp two-and-a-half inch round cutter, pressing straight down without twisting. Twisting seals the edges and prevents proper rise. Gather scraps gently, pat together, and cut remaining biscuits. These second-press biscuits won't be quite as tender, but they're still worthy.

6. 6

   Bake until golden

   Arrange biscuits on a parchment-lined baking sheet with sides touching. Biscuits that support each other rise taller. Brush tops with buttermilk. Bake at 425°F until deeply golden on top and the sides look set, fourteen to sixteen minutes. The bottoms should be golden brown, not pale.

7. 7

   Make the honey butter

   While biscuits bake, mash together the softened butter and honey with a fork until completely combined. The mixture should be smooth and spreadable. A pinch of flaky salt on top adds texture and amplifies both the sweet and savory elements.

8. 8

   Warm the ham

   Heat a dry skillet over medium-high heat. Working in batches, lay ham slices flat in the pan for thirty to forty-five seconds per side. The edges will curl and crisp slightly, the fat will render and turn translucent, and the salty aroma will fill your kitchen. Don't overcook. Country ham dries out quickly.

   If your ham is exceptionally salty, soak the slices in warm water for five minutes before cooking. Drain and pat dry. This softens the salt while preserving the cure flavor.
9. 9

   Assemble the biscuits

   Split each warm biscuit horizontally. These split best when fresh from the oven, the layers separating almost on their own. Spread honey butter generously on both cut sides. Fold two or three slices of warm ham and tuck into the biscuit. The ham should peek out the edges. Close gently. Serve immediately, or wrap for transport within the hour.

Chef Tips

• •Seek out proper country ham from Virginia producers. Smithfield, Edwards, and Surryano are names worth knowing. Grocery store ham labeled 'country style' is often just smoked, lacking the dry-cured intensity that defines this sandwich.
• •The ratio matters: enough ham to taste in every bite, but not so much that it overwhelms the biscuit. Two to three thin slices per biscuit strikes the balance. More makes it chewy and exhausting.
• •Stone-ground mustard makes a fine alternative to honey butter. Some old Virginia families would consider it the only proper condiment. Use what speaks to you.
• •For transporting, wrap assembled biscuits individually in wax paper, then nestle into a napkin-lined basket or box. They hold well for two hours at room temperature. Don't refrigerate assembled biscuits unless you want to ruin them.

Advance Preparation

• •The dry ingredients can be whisked together the night before and stored covered at room temperature. The butter can be cubed and refrigerated separately.
• •Honey butter keeps refrigerated for two weeks. Bring to room temperature before spreading.
• •Biscuits are best fresh but can be baked three hours ahead and rewarmed in a 350°F oven for five minutes. Never microwave them.

Frequently Asked Questions

Nutrition Information

1 ham biscuit (about 95g)