Virginia Ham Biscuits
The quintessential Virginia breakfast and party staple. Tender, flaky buttermilk biscuits split and stuffed with paper-thin slices of Virginia country ham - salty, smoky, and aged to perfection. A taste of Old Dominion hospitality that's graced tables from Smithfield to Richmond for centuries.
Equipment Needed
Instructions
Preheat oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper or use an ungreased baking sheet.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
Cut in the butter: Add the cold cubed butter to the flour mixture. Use a pastry blender, two knives, or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add buttermilk: Pour in the cold buttermilk and stir with a fork until the dough just comes together. It should be shaggy and slightly sticky - don't overmix.
Shape the biscuits: Turn the dough onto a lightly floured surface. Pat gently to about 3/4-inch thickness. Fold the dough in half, then pat again - this creates flaky layers. Cut with a 2-inch biscuit cutter, pressing straight down without twisting.
Bake: Place biscuits on the prepared baking sheet with sides touching (this helps them rise straight up). Bake for 12-15 minutes until golden brown on top.
Warm the ham: While biscuits bake, briefly warm the ham slices in a dry skillet over medium heat, about 30 seconds per side. This releases the ham's aroma and softens it slightly. Don't cook it further - it's already cured.
Assemble Virginia style: Split the warm biscuits in half. Spread with softened butter. Fold a slice or two of Virginia ham and tuck it inside. The salty ham against the buttery biscuit is pure perfection. Add honey or honey mustard if desired.
💡 Pro Tips & Variations
- Virginia ham heritage: True Virginia country ham, especially Smithfield ham, is salt-cured and aged for months to years. It's intensely salty and flavorful - a little goes a long way.
- Slice it thin: Virginia ham should be sliced paper-thin. Many ham producers will slice it for you, or ask your deli counter.
- The butter matters: Use good quality butter for both the biscuits and spreading. The combination of butter and salty ham is what makes this classic.
- Party size: For passed appetizers, make smaller biscuits with a 1.5-inch cutter. They're perfect for Derby parties, garden parties, or any Southern celebration.
- Make it a meal: For breakfast, add a fried egg and serve alongside fresh fruit and grits.
- Sweet and salty: A drizzle of honey or a spread of apple butter inside creates a sweet-salty combination that's traditional in Virginia.