Country ham and peach preserves on a fluffy buttermilk biscuit – a wonderful marriage of sweet and savory, and simple to serve a crowd for an Easter breakfast or brunch.
I’ve seen many variations on this – some also include cheese and/or a crispy egg for additional richness.
Makes 12 biscuits.
- 4 Cups All-purpose flour
- 1 Tbsp. + 1 Tsp. Kosher salt
- 1 Tbsp. Baking powder
- 1 Tsp. Baking soda
- 2 Sticks Unsalted butter, cut into cubes, chilled
- 1 ½ Cups Buttermilk + 1 to 2 Tbsp. for brushing
- 2 to 3 Tbsp. Unsalted butter, melted, for brushing
Preheat oven to 425°F and line baking sheet with parchment paper.
In bowl or food processor, combine flour, salt, baking powder, and baking soda. Pulse several times to blend. Add chilled butter and pulse several times, until pieces of butter are no bigger than small peas. Don’t overprocess or let dough come together.
Transfer flour mixture to large bowl. Make a well in the center of the mixture. Pour in 1 ½ cups buttermilk. Stir and lift mixture with wooden spoon, gently working flour into buttermilk. Dough should begin to come together but not form a solid mass, or biscuits may be tough.
Turn dough out onto lightly floured surface. Pat into a ¾ -inch rectangle, about 9 x 13 inches.
Using a 2 ½ -inch round cutter (or bottom of a glass), cut out biscuits. If cutter sticks to the dough, dip in flour before cutting. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork dough.
Place biscuits, 1-inch apart, on parchment-lined baking sheets. Brush tops with the remaining 2 tbsp. of buttermilk.
Bake for 15 – 18 minutes, rotating the pan halfway through, until a rich golden brown. Best served warm, so as soon as you remove biscuits from the oven, brush with melted butter and assemble.
Biscuit Sandwich Assembly:
1 warm Biscuit (sliced in two)
2 Slices of country-style ham
1 Tbsp. Honey butter