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Country Ham Biscuits
Note: This biscuit recipe is adapted from White Lily. The low protein flour is the key to biscuits with a crisp exterior and tender crumb. As an alternative, substitute1/4 cup all-purpose flour with cake flour. A light hand and minimal handling yields the best results with this biscuit dough.
About This Recipe
| Yield: | Makes 16 1 1/2 inch biscuits |
| Active time: | 15 minutes |
| Total time: | 25 minutes |
| This recipe appears in: | How to Throw a Kentucky Derby Party |
Ingredients
- 2 cups low protein flour (see headnote)
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup very cold vegetable shortening
- 2/3 - 3/4 cups cold buttermilk
- 2 tablespoons butter (melted)
- 1/4 pound of country ham or proscuitto sliced the thickness of heavy card stock
Procedures
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1
Preheat oven to 500°F.
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2
Combine flour, baking powder, and salt into large bowl.
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3
Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas.
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4
Blend in just enough milk with fork until dough leaves sides of bowl. (A biscuit that is a little wet is better than one that is on the dry side.)
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5
Knead gently 2 to 3 times on lightly floured surface.
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6
Gently roll dough to 1/2-inch thickness.
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7
Cut using floured 1 1/2-inch biscuit cutter.
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8
Place on baking sheet 1 inch apart.
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9
Bake 8-10 minutes or until golden brown.
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10
Transfer biscuits to a wire rack to cool.
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11
Once cool, split the biscuits in half and butter the inside of each half.
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12
Tear ham into biscuit-sized pieces and sandwich a couple of small pieces inside each biscuit.
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13
Before serving, butter biscuit tops with remaining melted butter.
