Biscuits with Ham Butter

These aren’t your standard buttermilk biscuits. Sour cream replaces the liquid entirely, giving you a richer, more tender crumb with a subtle tang that pairs naturally with the salty ham butter spread.

The dough comes together fast. Flour, baking powder, and salt get mixed with the sour cream and egg, then a quick knead on the counter (just 4 to 5 turns, no more) develops enough structure without making them tough. Roll to half an inch, cut, and they bake in about 10 minutes.

The real star is the ham butter. Cubed ham gets blitzed in a food processor until finely minced, then blended with softened butter until smooth. Spread it on a warm biscuit straight from the oven and the butter melts right into the crumb, carrying that smoky, salty ham flavor into every bite.

Chef Tips

• Don’t overwork the dough. Those 4-5 kneads are a maximum, not a minimum. More handling means tougher biscuits.
• Stir the wet into the dry just until moistened. Lumpy batter is fine. Smooth batter means you’ve gone too far.
• Make the ham butter while the biscuits bake so both are ready at the same time.
• Leftover ham butter keeps in the fridge for a week. It’s also great on toast, corn on the cob, or baked potatoes.

Variations

• Add a tablespoon of Dijon mustard to the ham butter for a sharper, more complex spread.
• Fold shredded cheddar into the biscuit dough before cutting for cheesy ham biscuits.
• Use country ham or prosciutto scraps instead of regular ham for a more concentrated, saltier butter.