Food and Recipes Breakfast Brunch Ham Biscuits Recipe Be the first to rate & review! Our classic, melt-in-your-mouth biscuits are pretty much perfect on their own, but they make great sandwiches too. Creole Mayonnaise, Chive-Radish Compound Butter, Spicy Orange-Peach Butter, and Pecan Cheese Spread are our newest spreadable recipes that you'll love for these biscuits, but whether jelly, jam, mayo, or mustard, you can't go wrong topping this timeless biscuit recipe. We used a small 2-inch biscuit cutter, so you may want to bake extra for Easter brunch—they tend to disappear very quickly. These biscuits can be cut and frozen up to two weeks in advance. Freeze the dough solid on the baking sheet. Store in a ziplock plastic bag in the freezer. Bake frozen biscuits at 450°F for 12 to 14 minutes. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas Active Time: 25 mins Total Time: 35 mins Yield: 10 serves Ingredients 2 cups all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 cup cold butter, cut into 1⁄2-inch pieces 3/4 cup whole buttermilk 1 tablespoon butter, melted 12 ounces thinly sliced ham Creole Mayonnaise Chive-Radish Compound Butter Pecan Cheese Spread Spicy Orange-Peach Butter Directions Preheat oven to 450°F. Whisk together all-purpose flour, granulated sugar, baking powder, salt, and baking soda in a medium bowl. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly. Make a well in center of mixture. Add whole buttermilk, and stir until mixture comes together in a ball. Scrape dough onto a lightly floured surface, and knead three to four times. Lightly flour top of dough and a rolling pin. Roll dough into a rectangle, and fold dough in half so short ends meet. Repeat the rolling and folding procedures one more time. Roll dough to 1⁄2-inch thickness. Cut with a floured 2-inch round cutter, rerolling scraps once. (You should have 10 biscuits.) Place biscuits 1 inch apart on a baking sheet lined with parchment paper. Bake in preheated oven until golden brown and firm to the touch, about 10 minutes. Brush tops of hot biscuits with melted butter, and serve with sliced ham and choice of Biscuit Spreads. Rate it Print