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Ham Biscuits

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"Now, I learned this recipe from the good folks in Kentucky. Ham and biscuits is a classic taste of the South, no matter where you go, but over in Kentucky they mince the ham with butter and spread it on good cream biscuits, which to me is just absolutely out of this world. I would not have a ham biscuit any other way."

List of Ingredients

Cream Biscuits:
â—¦ 2 cups self-rising flour, plus more for dusting
â—¦ 1 tablespoon sugar
â—¦ 1 ½ cups heavy cream

Ham:
â—¦ ½ pound cooked country ham, or any cooked ham, coarsely chopped
â—¦ 4 tablespoons (½ stick) butter


Recipe

Preheat the oven to 500° F. Lightly grease a rimmed baking sheet with butter or coat with cooking spray.

To make the biscuits:
In a large bowl, mix together the flour and sugar. Pour in the cream and fold together until a soft dough forms. Turn the dough out onto a surface that's been lightly sprinkled with more flour. With the palms of your hands, knead the dough gently 6 or 7 times, adding just enough flour as needed to keep the dough from sticking to your hands.

Roll or pat the dough out until it's about ½ inch thick. Dip a 3-inch round biscuit or cookie cutter in flour and cut out the biscuits, placing them at least 1 inch apart on the prepared baking sheet. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool slightly.

Meanwhile, to make the ham filling:
Place the ham and butter in a food processor and pulse until combined and the pieces of ham are finely chopped.

Split the hot biscuits in half and fill each with about 1 tablespoon of the ham mixture. Serve them up while they're still warm.

Makes 12 biscuits



• Cut to the Chase:
I know a lot of cooks who will take any old juice glass out of the cupboard to cut their biscuits, and I'm sure their biscuits rise plenty even and tall, but let me just tell you that the blunt edge of a glass can sometimes press down your dough at the edges and keep those biscuits from rising up to their lightest, fluffiest selves. So use a sharp metal cutter, or, in a pinch, grab a clean empty tin can for the job.