THINKING THANKSGIVING – Ham Biscuits

Ham biscuits are always in my freezer.  I serve them for many different occasions….as an appetizer, with a soup and salad, for breakfast or brunch.  They are always on hand. Don’t miss my 2 videos at the end of the recipe! Yes, I know they are sideways, but it is about the biscuits, not about me right side up!!

As for the ham, I buy the Edwards cooked, boneless petite country ham.  Sadly, their facility burned in January 2016 and I have not had a ham from them since then. On their website, they state they are back in business, but the hams may be a bit different than what returning customers are used to.  However, they still have a 100% satisfaction guarantee.  In the past, Fresh Markets have sold these hams. I hope they still do because having them do the slicing is a real timesaver.  If using for ham biscuits, have the butcher slice/shave the ham.  For biscuits, I actually prefer not to have whole slices…shaved is best.

 

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THINKING THANKSGIVING - Ham Biscuits
Print Recipe
Servings
120 1 1/2" biscuits
Servings
120 1 1/2" biscuits
THINKING THANKSGIVING - Ham Biscuits
Print Recipe
Servings
120 1 1/2" biscuits
Servings
120 1 1/2" biscuits
Ingredients
Servings: 1 1/2" biscuits
Instructions
  1. Combine flour, baking powder, baking soda, salt, sugar, and yeast. Stir to combine well. Thoroughly cut in shortening by rubbing between your fingers and distributing evenly. Add buttermilk, all at once, mixing quickly with a flat rubber spatula. Do NOT overmix....just to combine. Transfer to a clean bowl. Cover with plastic wrap placed directly on the surface of the dough to completely seal. then cover the bowl with another piece of plastic wrap. Refrigerate overnight.
  2. Next day: Turn 1/2 dough onto floured surface. It is sticky but do not knead in more flour. Just sprinkle top and pat into flat circle. Roll or pat dough to 1/4-inch thickness. Cut with 1 1/2-inch biscuit cutter and place on baking sheet lined with parchment or reusable pan liner. Let rise in warm place...about 45 minutes (if you want your biscuit to be a bit shorter, bake immediately). Bake in preheated 400 degree oven for 10-12 minutes or until golden brown.
  3. Set up assembly line (12 at a time) for stuffing biscuits. Melted butter in squeeze bottle. It will be easier to use if you let it cool a bit.
  4. 12 biscuits per package
  5. Fold 'drug store style'. That is an MJ term because that is the way Dorsey Drugs in Horse Cave KY packaged your purchases...no bags!!! Just big sheets of green paper, folded down from the top, and in from the sides to create a tight package!
  6. Stack'em in the freezer!
Recipe Notes

 

Videos: Click on link

Making Ham Biscuits Part 1 https://youtu.be/tAOaguHb380

Making Ham Biscuits Part 2 https://youtu.be/RG5sRZlM-ho

 

 

 

 

MaryJames dishes it out:

  • I use Spectrum shortening.  It is a non-hydrodenated, no trans fat shortening. Available in all grocery stores.
  • Mixing ingredients quickly and not overmixing is crucial to achieving a tender biscuit.  The dough will be very sticky.  Just cover it as directed and refrigerate.  It will be different in the morning.
  • The biscuits should touch each other when placed on the sheet pan for baking.
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2 Comments

Beverly

MaryJames, When you take the frozen biscuits to of the freezer do you leave them packaged as is to warm them? Defrost thoroughly first and warm? For how long approximately? Thanks for all of the good tips!

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Mary James Provence

Bonjour Beverly….yes, leave biscuits sealed in the foil to reheat. They will thaw in less than an hour but if you forget, you can put them in the oven frozen to reheat. Ideally, they are thawed and reheated for 10-15 minutes. If they are frozen, they will reheat in 20-25 minutes.

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