Appetizer: United States – Tennessee (Southern United States) – Country Ham Biscuits

Serving Size: 8

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (6 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch (1.3 cm) cubes
- 3/4 cup (180 ml) buttermilk, plus 1–2 tbsp (15–30 ml) extra for brushing
- 8 oz (225 g) country ham, thinly sliced (about 10–12 thin slices)
- 2 tbsp (30 g) unsalted butter, melted, for brushing
- Flaked sea salt, for finishing (optional)
- Sorghum or honey, for serving (optional)

Instructions

Short Description:
Tender, flaky Southern-style biscuits split and filled with thinly sliced, salty country ham, served warm for a classic Tennessee starter. Simple buttermilk biscuits and locally cured ham give bright savory contrast.

Regional Notes:
This Tennessee variation centers on locally cured country ham—salt-forward and often aged—which is served thinly sliced and warmed before assembling. Compared with generic ham-and-biscuit snacks, these use a flaky Southern buttermilk biscuit dough and are traditionally finished with melted butter or served with sorghum or honey.

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
4. Make a well in the center and pour in 3/4 cup (180 ml) buttermilk. Stir gently with a fork until the dough just comes together; it should be slightly shaggy and tacky but not wet.
5. Turn the dough onto a lightly floured work surface and fold it over on itself 3–4 times to create layers. Pat or roll the dough to about 3/4 inch (2 cm) thickness.
6. Use a 2-inch (5 cm) round biscuit cutter to cut biscuits straight down without twisting; press scraps together gently and re-cut to make about 10–12 biscuits. Place biscuits on the prepared baking sheet so sides touch slightly for taller layers, or spaced for crispier edges.
7. Brush the tops lightly with 1–2 tbsp (15–30 ml) buttermilk. Bake in the preheated oven until risen and golden, 12–15 minutes.
8. While biscuits bake, warm a skillet over medium heat. Add the thin country ham slices and warm for 30–60 seconds per side until just heated and aromatic; avoid overcooking so ham stays tender.
9. Remove biscuits from oven and immediately brush the tops with the melted 2 tbsp (30 g) butter. If desired, sprinkle a tiny pinch of flaked sea salt over the tops.
10. Split biscuits while warm and tuck 1 slice (or folded slices) of warmed country ham into each biscuit. Serve immediately with sorghum or honey on the side if desired.