Recipe courtesy of Allan Benton
Episodes: Hamming it Up and Smoked Out
40 min
25 min
12 biscuit sandwiches


  • 4 cups best-quality self-rising flour, such as Our Best, plus more for dusting
  • About 2 cups best-quality full-fat buttermilk, such as Cruze Farm Dairy buttermilk
  • 3 tablespoons butter or margarine 
  • Twelve 1/8- to 3/16-inch-thick slices country ham, trimmed of any fat (fat scraps reserved)
  • 2 tablespoons bacon grease, for skillet, as needed 


Special equipment: a pastry cloth and biscuit cutter

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour and buttermilk, stirring in just enough liquid to yield a sticky, but not wet, dough (the dough should ¿chase¿ the spoon around the edge of the bowl).

Turn the dough onto a generously-floured pastry cloth and knead, adding more flour if necessary, until the dough is no longer tacky. Pat out with hands to 1 1/2-inches thick and cut out biscuits, transferring to a cookie sheet. Top each with a small pat of butter or margarine and bake until just browned, about 15 minutes.

While the biscuits are baking, heat a large skillet over medium-high heat. Render the fat trimmed from the ham slices, about 3 minutes; if not much fat is rendered, add the bacon grease as needed to make a total of 2 tablespoons of fat. Working in batches, lightly sauté the country ham slices, about 1 minute per side. Serve between two halves of a fresh biscuit.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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