Appetizer: United States – Virginia – Virginia Ham Biscuits

Serving Size: 12

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 2 1/2 cups (300 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 1/4 cup (56 g) vegetable shortening, chilled
- 3/4 to 1 cup (180–240 ml) cold buttermilk
- 2 tbsp (30 ml) melted unsalted butter, for brushing
- 8 oz (225 g) thinly sliced Smithfield or Virginia country ham (paper-thin), about 12–16 slices
- Unsalted butter for spreading at serving (optional)
- Dijon or yellow mustard (optional)

Instructions

Short Description:
Small, soft buttermilk biscuits filled with paper-thin slices of salt-cured Smithfield or Virginia country ham for a classic Virginia starter. Warmed ham and a light brush of melted butter make these biscuits tender and savory.

Regional Notes:
This Virginia version relies on thinly sliced Smithfield/Virginia country ham—salt-cured, aged, and intensely savory—served simply in small, soft biscuits rather than the thicker, sweeter breakfast biscuit or slider-style versions found elsewhere. Briefly warming the ham renders a bit of fat and concentrates its flavor, which is central to the regional profile.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
3. Add the cold butter pieces and chilled shortening to the flour mixture. Using a pastry cutter or your fingers, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Pour 3/4 cup (180 ml) cold buttermilk into the flour mixture and stir gently with a fork until a shaggy dough forms. If the dough seems dry, add the remaining 1/4 cup (60 ml) buttermilk a tablespoon at a time until it holds together but is not sticky.
5. Turn the dough out onto a lightly floured surface. Fold the dough over itself 2 or 3 times to build layers, then gently pat or roll to about 1-inch (2.5 cm) thickness. Avoid overworking.
6. Use a 2-inch (5 cm) round biscuit cutter to stamp out 12 biscuits. Press straight down—do not twist—to help the biscuits rise evenly. Re-shape scraps and cut additional biscuits as needed.
7. Place biscuits on the prepared baking sheet, close but not touching. Brush the tops lightly with melted butter.
8. Bake for 12–15 minutes, until risen and golden brown on top. Rotate the pan halfway through baking for even color.
9. While biscuits bake, warm the ham: heat a skillet over medium-high heat. Working in a single layer, warm the ham slices 20–45 seconds per side until just heated and fragrant; do not overcook—you may render a little fat to enhance flavor.
10. Remove biscuits from the oven and let rest 2 minutes. Split each biscuit horizontally with a small knife.
11. Assemble each biscuit: spread a thin layer of softened butter on the cut sides if desired, place one warmed slice of Virginia ham inside (fold if needed), and add a dab of mustard if using. Serve immediately while biscuits and ham are warm.