Yes, the ham is the centerpiece of the Easter table, but the biscuits are the true star.
If you serve an Easter ham without a basket of warm biscuits, is it an Easter ham at all? Some of you may disagree, but I say it is not.
Like those people who only eat Thanksgiving turkey for the gravy, I’m eating that Easter ham for the biscuits. Sure, you can eat biscuits at any meal, any day of the week, but how often do you get to enjoy them with slices of glazed ham? On Easter, and maybe Christmas, that’s when! (And here’s how to do it. That’s another story.)
So what are these magical, ham-upstaging biscuits, you ask? My personal favorite is this classic buttermilk biscuit. The biscuits have a soft, tender crumb and a nicely craggy exterior, and they are on the small side—we recommend making them with a 2-inch biscuit cutter—so you can eat a few and still have room for the rest of the Easter menu. Because you don’t want to gorge on biscuits and be too full for a slice of carrot cake.
Even if you’re a novice baker, these biscuits are a dream to make and extremely forgiving. You can cut the dough and freeze it up to two weeks in advance. Freeze the dough solid on the baking sheet. Store in a ziplock plastic bag in the freezer. On Easter day, bake frozen biscuits at 450°F for 12 to 14 minutes. (Because they are small, you’ll definitely want to bake an extra batch of them.)
If you really want to gild the lily—it is a holiday, after all—these biscuits also pair wonderfully with an array of spreads. Serve them with Creole Mayonnaise, Chive-Radish Compound Butter, Pecan Cheese Spread, and Spicy Orange-Pecan Butter for the best ham biscuit you’ve ever had.