Southern Ham and Biscuits

When I was younger, no family gathering was complete without sliced ham and biscuits with little pots of mustard. As I’ve aged and moved around, I’ve mainly been to parties where ham is served with yeast rolls. However, there is something homey and nostalgic about biscuits and ham.

Besides a large collection of mustard, I always keep both dry milk and dry buttermilk in my refrigerator. It is especially useful when I want to do fast buttermilk biscuits but haven’t planned well enough in advance to actually have buttermilk on hand.

With this recipe, you don’t even need to make the buttermilk. In fact, by using self rising flour, I didn’t even need to add leaveners (if you don’t have self rising flour, add 2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda to the other dry ingredients)

biscuits

 

Powdered Buttermilk Biscuits

2 cups self rising flour – I use White Lily for soft, light biscuits
3 tablespoons powdered buttermilk
1/3 cup butter, frozen
2/3 cup ice cold water

Mix together the dry ingredients. Grate the frozen butter into the dry ingredients. Quickly stir in water. Mix until dough comes together. Pat to 1/2″ thickness and cut into biscuits, being sure not to twist the cutter as it goes through.

Bake on greased cookie sheet at 400 degrees F for 10-15 minutes.

The ham was very simple. I just combined 3/4 cup brown sugar and 1 teaspoon of rosemary salt with my fingers and then patted it on the ham before baking it in a 325 degree F oven for 2 hours (that works out to 20 minutes per pound until it gets to 145).

Let the ham rest before slicing and serve on the biscuits with a choice of mustards – Dijon, stone ground, spicy, honey-mustard – its all good!

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