Ham Biscuits

If you’re anything like me, you’ll take any excuse to eat a biscuit. Flaky biscuits are delicious any time of day, and work with any meal. Whether they’re classic buttermilk biscuits or jazzed-up cheddar-chive biscuits, it’s impossible to go wrong—especially if you throw some ham in the middle and make ham biscuits, as they do in Virginia!

For Virginians, the biscuits are simply a vessel for eating prized ham. You’ll find variations of ham biscuits all over the state. Some “biscuits” are just dinner rolls or Hawaiian rolls, and some cooks swear by adding a smidge of mustard or fruit jelly. But one aspect stays the same: good quality Virginia ham.

Virginia Living suggests two ways that ham biscuits might have come about. First, when everyone used to have hogs and a smokehouse, it was a way to show off their quality ham—and layering thin slices on biscuits stretched the servings. Another account credits the prosperity that followed World War I, when appetizers became a new norm in America, and Virginia put together two traditional Southern foods. Whichever way, we’re glad for these salty little morsels.

The homemade biscuits in this recipe are made with cottage cheese and egg, and they’re just as light and tender as any biscuit out there. In fact, they’re buttery but also sturdy, making them a perfect travel-ready option for parties and potlucks. They can also be kept in the fridge for an anytime snack. You can’t go wrong with ham biscuits!

Ingredients for Ham Biscuits

• All-purpose flour: You probably already have some all-purpose flour on hand, seeing as it’s the most versatile flour. Bread flour will also make a wonderful biscuit, so you can substitute part or all of it if needed.
• Baking powder and soda: Baking powder is one of the most important ingredients in baking, so if a recipe calls for it, you don’t want to leave it out. As a leavening agent, baking powder helps give those biscuits a nice tall rise. If you’ve had the same box for the past several years, make sure to open a fresh one. This recipe also uses baking soda; both are necessary.
• Cold butter: Cold butter is the most important ingredient in biscuits. The butter melts while the biscuits bake, which creates air pockets that give them that quintessential flaky texture. I cut my butter into small cubes, then freeze it for a few minutes before making the dough.
• Cottage cheese: Yes, cottage cheese in biscuits! Similar to buttermilk, cottage cheese adds some richness to the dough and a bit of tang. Use small-curd cottage cheese for the best results. If you feel passionately about buttermilk biscuits only, use our Southern buttermilk biscuits recipe instead.
• Egg and milk: One egg and a small amount of milk are added to the cottage cheese to better hydrate the flour and help these biscuits hold up to the weight of the ham.
• Ham: Any type of deli ham will do, but Virginia country ham is the way to go for authentic Virginia ham biscuits.

Directions

Step 1: Make the dough

Preheat the oven to 450°F. In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, beat the cottage cheese for two minutes. Add the egg and milk, and beat until fully blended. Stir it into the flour mixture, and mix everything just until moistened.

Editor’s Tip: Chill the butter cubes in the freezer for up to 10 minutes before cutting them into the flour.

Step 2: Punch out the biscuits

Turn the dough out onto a lightly floured surface. Knead 8 to 10 times. Pat or roll out the dough to 1/2-inch thickness. Use a 2-1/2-inch biscuit cutter to cut out eight biscuits.

Editor’s Tip: Try not to work the dough too much. You want the butter to still be very cold when the biscuits go into the oven. If you prefer square biscuits, don’t use a cutter; cut them into equal squares instead.

Step 3: Bake the biscuits

Place biscuits 1 inch apart on an ungreased baking sheet. Bake them for 8 to 12 minutes or until the tops are golden brown.

Step 4: Build the sandwiches

Split the biscuits in half, then spread them with softened butter or mustard. Place the ham on the biscuit bottoms, cover with the tops, and enjoy.

Ellie Crowley for Taste Recipes

Recipe Variations

• Add a condiment: This biscuit sandwich would be great with a schmear of mustard or even jam. That extra layer of flavor helps ensure your sandwich won’t be dry.
• Cheese, please: Since cheese makes everything better, add some grated cheddar cheese to the dough before baking the biscuits. Or spread this easy pimiento cheese on the biscuits after they come out of the oven.
• Put some pickles on it: Sliced pickles are the perfect addition to ham biscuits, adding a tangy kick. Try yours with bread and butter pickles—my favorite for sandwiches.
• Bake a different biscuit: Really, any of our homemade biscuits make the perfect vehicle for ham sandwiches, whether it’s Dolly Parton’s biscuits, sourdough biscuits or sour cream and leek biscuits.

How to Store Ham Biscuits

These biscuits will keep for up to five days in the fridge. Store them wrapped individually in storage wrap for a quick grab-and-go snack.

Can you make ham biscuits ahead of time?

You can definitely make ham biscuits ahead of time. Make the biscuits a day before you want to use them, and assemble the sandwiches when you’re ready. Or assemble the sandwiches fully, and store them until it’s time to serve them.

Ham Biscuit Tips

Ellie Crowley for Taste Recipes

Can you use premade biscuit dough for ham biscuits?

If making biscuits isn’t your thing, these can definitely be made with any brand of store-bought biscuits.

What should I serve with ham biscuits?

Ham biscuits can be served with a variety of foods, depending on the meal or time of day. Have them alongside some scrambled eggs for breakfast, or enjoy them with a side salad to get some veggies in!