These Southern 3-ingredient country ham biscuits are the kind of thing that quietly steal the show at a potluck. My aunt has been bringing a huge tray of them to our family Sunday gatherings for years, and they are always the first thing to disappear. The concept is classic Southern: salty, deeply savory country ham tucked into tender, golden biscuits, with just enough fat to make everything taste luxurious. Using self-rising biscuit mix keeps this recipe firmly in the three-ingredient lane while still delivering that flaky, homemade feel.
Serve these warm country ham biscuits straight from the oven or gently rewarmed, piled onto a simple white platter. They’re perfect on their own as a finger food for potlucks, tailgates, or holiday breakfasts. For a fuller spread, pair them with soft scrambled eggs, a fresh fruit salad, or a simple green salad with a tangy vinaigrette to balance the richness.
They also sit nicely next to a pot of beans, collard greens, or a big pan of cheesy grits. For drinks, hot coffee, sweet tea, or a light sparkling wine all complement the salty ham and buttery biscuit.
Ingredients
2 cups self-rising biscuit mix
3/4 to 1 cup cold whole buttermilk (start with 3/4 cup, add more as needed for a soft dough)
1 1/2 cups finely chopped cooked country ham (about 6–8 ounces), trimmed of excess fat
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the biscuits release easily and the bottoms brown evenly.
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