Ham Biscuits

[Megan Blocker]

Can anyone help with this?

I was in Lynchburg, VA for a bridal shower this weekend. I am a bridesmaid in my Lynchburgian friend's wedding, and her mother's friends threw her a lovely "kitchen" shower.

For lunch, which was delightfully Southern, we had chicken salad, tomato aspic, cucumber sandwiches, and the BEST ham biscuits. OK, they were my first ham biscuits, but everyone else said they were exceptionally good, so I assume they were strong specimens.

They were tiny (maybe 1 inch across) and light as a feather, with the requsite thin-sliced Virgina ham in the middle.

Some of the ladies speculated that they might have been "angel" biscuits...does anyone have a recipe for biscuits that sound something like this? I am throwing the NY shower, and would love to have a plate of these to add some Southern flavor to the proceedings.

Thanks!

[tedwin]

Check for miniature ham biscuits in Patrick O'Connell's Refined American Cusine or look for Shirley Corriher's Touch-of-Grace Biscuits from her book Cookwise.

[Mayhaw Man]

Can anyone help with this?

They were tiny (maybe 1 inch across) and light as a feather, with the requsite thin-sliced Virgina ham in the middle.

Thanks!

←

Were they square, by chance? If they were, I think that I know the answer.

[monavano]

Don't forget to fill those biscuits with Smithfield Ham!!

http://www.smithfieldhams.com/

and if you just want it delivered!

http://www.smithfieldhams.com/vcart/itemblock/?itemblock=110

Edited August 1, 2005 by monavano (log)

[alohabear]

Boy this sounds good...someone please post a recipe

[Badiane]

I use this recipe for my Ham Biscuits with Peach Chutney....

2 cups all purpose flour

1 teaspoon salt

4 teaspoons baking powder

Stir together to combine. Stir in heavy cream to make a stiff dough. Pat out on floured board and cut to desired shape/size. Bake in a 400 degree oven until done - time will depend on size of biscuit, of course.

No substitutions for the heavy cream, btw! Otherwise you just end up with hardtack.

[Toliver]

Here was another recent discussion about "angel" biscuits with more info in that link:

"Angel Biscuits, Looking for this childhood favorite"

[Mayhaw Man]

I don't think that they were homemade, but I could be completely wrong. As a veteran of about a million of these events I can safely say that nine out of ten times these days (no matter the age of the organizers, either) those little biscuits come from one of a couple of commercial sources. If they were square, I would almost bet on it.

[Megan Blocker]

I don't think that they were homemade, but I could be completely wrong. As a veteran of about a million of these events I can safely say that nine out of ten times these days (no matter the age of the organizers, either) those little biscuits come from one of a couple of commercial sources. If they were square, I would almost bet on it.

←

They were round...from a caterer, which is why I couldn't get the recipe then and there!

[DTBarton]

I've found that any good homemade buttermilk biscuit works nicely, don't skimp on the butter in the biscuit dough.

More important is the texture of the ham. Some folks just slice right off whatever country ham they have, or use packaged ham. To get the best texture and flavor (not so dry and salty) take the time to wash the ham a couple of times, then soak it overnight. Change the water and soak it overnight again if you're so inclined. Then braise the ham in barely simmering water for several hours until it is tender. This is a common way to do it, but it yields less salty, very tender ham slices (as thin as you can cut them).

And butter the biscuits a bit when you put the ham on.

[phlawless]

like what has been said in previous posts, they probably were angel biscuits, which are 'triple' risen; meaning they use baking powder, baking soda, and yeast as leaveners. They also include shortening as well as butter. I personally can't stand shortening, so I replace it with equal amount of lard, which contributes to the lightness. Also, using White Lily flour will ensure an un-leaden biscuit.

[Megan Blocker]

Thank you all so much for your ideas! I'll report back on the results!