Country Ham Biscuits

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.

  • Yield:Makes 16 1 1/2 inch biscuits
  • Active time: 15 minutes
  • Total time:25 minutes

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

Directions

  1. 1.

    Preheat oven to 500°F.

  2. 2.

    Combine flour, baking powder, and salt into large bowl.

  3. 3.

    Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas.

  4. 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.)

  5. 5.

    Knead gently 2 to 3 times on lightly floured surface.

  6. 6.

    Gently roll dough to 1/2-inch thickness.

  7. 7.

    Cut using floured 1 1/2-inch biscuit cutter.

  8. 8.

    Place on baking sheet 1 inch apart.

  9. 9.

    Bake 8-10 minutes or until golden brown.

  10. 10.

    Transfer biscuits to a wire rack to cool.

  11. 11.

    Once cool, split the biscuits in half and butter the inside of each half.

  12. 12.

    Tear ham into biscuit-sized pieces and sandwich a couple of small pieces inside each biscuit.

  13. 13.

    Before serving, butter biscuit tops with remaining melted butter.