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Pecan Biscuits with Ham and Bourbon Mayonnaise

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"Ham biscuits are such a classic Southern snack. Author Julia Reed even published a memoir titled 'Ham Biscuits and Hostess Gowns.' There are many ways to make a ham biscuit, from a simple buttered biscuit stuffed with ham to overloaded cheese and ham butter-filled delights. But as you may have learned by now, I like to go the full Southern. So I put pecans in the biscuits and bourbon in the mayonnaise, and I never skimp on the ham."

List of Ingredients

For the biscuits:
â—¦ 4 cups soft wheat flour (such as White Lily)
â—¦ 6 teaspoons baking powder
â—¦ 1½ teaspoons kosher salt
â—¦ 1 cup (2 sticks) unsalted butter
â—¦ 1 cup finely chopped pecans
â—¦ 1 cup whole buttermilk

For the mayonnaise:
â—¦ 1 egg yolk, room temperature
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1½ teaspoons Dijon mustard
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 cup neutral oil (such as vegetable, grapeseed, or canola)
â—¦ 2 teaspoons bourbon
â—¦ Kosher salt to taste
â—¦ About ½ pound center-cut country ham slices or medium-thick sliced smoked city ham


Recipe

For the biscuits, preheat the oven to 425° F.

Mix the flour, baking powder, and salt together in a large bowl using a fork. Cut the butter into small pieces and toss into the flour. Using your good clean hands or a pastry blender, rub the butter and flour together until you have a fine meal. Stir in the pecans until thoroughly combined. Add ¾ cup of the buttermilk and stir with a fork to combine. Now work the dough gently with your hands to form it into a cohesive mass. Add more buttermilk as needed.

Lightly flour a surface and dump the dough onto it. Turn the dough over once or twice to bring it together, then roll out to ¼ inch thick with a lightly floured rolling pin. Cut into 2-inch squares or with a 2-inch round cutter dipped in flour. Place the biscuits very close together — almost touching — on one or two rimmed baking sheets lined with parchment paper. Bake for 8 to 10 minutes, until firm and lightly golden.

For the mayonnaise, place the egg yolk, lemon juice, Dijon and black pepper in the bowl of a food processor. Blend to combine, then, with motor running, slowly drizzle in the oil in a slow, steady stream. Add the bourbon and a pinch of salt and pulse to combine. Scrape the mayonnaise into a bowl. Cover and refrigerate for several hours to firm up and allow the flavors to blend, but up to a day is fine.

To serve, cut the ham into biscuit-sized pieces, then split the biscuits in half and spread each side with a little mayonnaise. Add a sliver of ham and close each biscuit up.

Makes 25