Smithfield Country Ham Biscuits
Thin slices of salt-cured, hickory-smoked Smithfield ham tucked into buttermilk biscuits — a Virginia classic.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Biscuit cutter
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 14
- carbs
- 28
- protein
- 14
- calories
- 290
Instructions
- 1
Preheat your oven to 425°F.
- 2
Whisk the flour, baking powder, baking soda, and salt together.
- 3
Work the cold butter into the flour until pea-sized crumbs form.
- 4
Stir in the buttermilk just until the dough comes together.
- 5
Pat the dough to 3/4-inch thickness. Cut it into rounds.
- 6
Bake for 12–14 minutes until the tops are golden.
- 7
Split the warm biscuits open. Fill each with thin slices of country ham.
- 8
Add a dab of fig preserves if you like and serve right away.
Chef's tips
Slice the country ham paper-thin because it is very salty. A little fig or peach preserves balances that salty flavor nicely.
Storage
Store baked biscuits at room temperature for a day, or freeze up to a month.
Reheating
Warm biscuits in a 300°F oven for 5 minutes before filling.
Common mistakes to avoid
- •Mixing the biscuit dough too much, which makes the biscuits tough.
- •Slicing the ham too thick, which makes the biscuits overly salty.
Serving suggestions
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