Country ham, cured to super salty perfection, forms the centerpiece of these hearty biscuit sandwiches. In our recipe for Virginia Ham Biscuits, biscuits with a hint of chive flavor and liberally covered with a honey-Dijon mustard mixture encase the porky prize inside.
Recipe courtesy of Treva Chadwell
Virginia Ham Biscuits
35 min
15 min
12 biscuits
35 min
15 min
12 biscuits


  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2 tablespoons chopped fresh chives
  • 8 tablespoons cold lard, cut into small chunks
  • 1 1/2 cups buttermilk
  • 1/4 cup whole grain mustard
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 8 ounces ham, sliced 1/4-inch thick, from a bone-in or boneless ham


Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, salt, baking soda and chives. Using a pastry blender or your hands, cut in the lard until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Mix gently until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead about 5 times. Roll out to 1-inch thick. Cut out using a 2 1/2-inch cutter. Reroll the scraps and cut out the rest. Place on an ungreased baking sheet and bake until the biscuits are puffed and golden brown, about 20 minutes. 

In a small bowl, whisk the whole grain mustard, honey and Dijon mustard until smooth. 

When the biscuits are cool enough to handle, split and spread the bottoms with the honey mustard. Add the ham and the biscuit top. Serve warm or at room temperature.

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