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Ham Biscuits

We love to start a quiet weekend morning with flour on the counter and the smell of hot biscuits rising in the oven. We laminate cold cubes of Braum’s butter into Shawnee Mills flour, folding the dough into mile-high layers that bake to a deep golden brown in a cast-iron skillet. Split them open while they’re steaming hot, tuck in thick slices of Schwab’s Hickory Smoked Ham, and add a generous spoonful of Southern Roots Sisters Peach Pepper Jam or Red Boy Mustard for a warming breakfast.

Ingredients

  1. 3 1/2 cups Shawnee Mills All-Purpose Flour
  2. 2 tablespoons sugar
  3. 1 tablespoon kosher salt
  4. 1 tablespoon baking powder
  5. 1 teaspoon baking soda
  6. 1 1/2 sticks cold Braum’s Unsalted Butter
  7. 1 cup cold Braum’s Buttermilk
  8. Schwab’s Hickory Smoked Spiral Ham
  9. Spreads: Roark Acres Honey, Seikel’s Oklahoma Gold Mustard, Braum’s Butter, Suan’s Scotch Bonnet Pepper Jelly, Southern Roots Sisters Peach Pepper Jam
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda.
  3. Cut butter into cubes. Using a pastry blender or two forks, cut in cold butter until mixture is crumbly.
    Stir in buttermilk until a dough just begins to form.
  4. Turn out dough onto a lightly floured surface. Gently pat dough into a 10- by 8-inch rectangle. Cut into
    fourths. Stack on top of each other, and pat or roll into a rectangle again. Repeat three more times. Roll
    dough to 3/4 -inch thickness. Use a 2 1⁄2-inch biscuit cutter to make 12 biscuits. Re-roll scraps as needed.
    Freeze until cold, about 10 minutes.
  5. Place biscuits in a 12-inch cast iron skillet. Bake until golden brown, 15 to 20 minutes.
  6. Cut each biscuit in half and place a slice of Schwab’s ham in each. Serve with honey, jam, mustard, or your favorite spread.

Find it online: https://www.miocoalition.com/recipes/ham-biscuits/