There are biscuits that require rolling, cutting, and precise techniques. And then there are these Southern Country Ham Biscuits. With just three simple ingredients and almost no effort, you can create tender, flaky, buttery biscuits studded with salty, savory pieces of country ham. These little biscuits are a Southern classic—perfect for breakfast, brunch, afternoon tea, or as a snack anytime. They are the kind of biscuit that disappears quickly from the table, with everyone reaching for “just one more.”
The beauty of this recipe lies in its simplicity. Self-rising biscuit mix, cold buttermilk, and finely chopped country ham come together in minutes. The dough is mixed gently, folded once for flaky layers, and baked until golden brown. The result is a biscuit that is tender and soft on the inside, with a slightly crisp, caramelized exterior where the salty ham meets the dough.
Perfect for holidays, potlucks, or any time you need a quick, crowd-pleasing treat. Serve them warm with butter or honey, or split them open and add a drizzle of honey or pepper jelly.
Why You’ll Love This Recipe
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Only 3 simple ingredients
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Ready in under 30 minutes
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Tender, flaky, buttery biscuits
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Salty, savory country ham in every bite
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No complicated rolling or laminating
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Perfect for breakfast, brunch, or snacks
Southern 3-Ingredient Country Ham Biscuits
Prep Time: 10 minutes | Bake Time: 10-14 minutes | Total Time: Approximately 25 minutes
Yield: 18-24 small biscuits
Ingredients
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2 cups self-rising biscuit mix
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¾ to 1 cup cold whole buttermilk (start with ¾ cup, add more as needed for a soft dough)
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1½ cups finely chopped cooked country ham (about 6-8 ounces), trimmed of excess fat
Instructions
1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the biscuits release easily and the bottoms brown evenly.
2. Prepare the Ham:
Place the finely chopped cooked country ham in a small bowl and set aside. The pieces should be fairly small so they distribute well through the dough and you get a bit of ham in every bite.
3. Mix the Dough:
In a medium mixing bowl, add the self-rising biscuit mix. Make a well in the center and pour in ¾ cup of the cold buttermilk. Using a fork or your hand, gently stir from the center outward just until the dough starts to come together. If there are still dry pockets of mix, drizzle in a little more buttermilk, 1 tablespoon at a time, until you have a soft, shaggy dough. It should be moist but not soupy.
4. Add the Ham:
Sprinkle the chopped country ham over the dough and gently fold it in until evenly distributed. Avoid overmixing; working the dough too much will make the biscuits tough instead of tender and flaky.
5. Pat and Fold:
Lightly flour your countertop or a large cutting board with a spoonful of biscuit mix. Turn the dough out onto the surface and pat it gently into a rectangle about ½ to ¾ inch thick. If the dough is very sticky, dust your hands lightly with biscuit mix as you work. Fold the dough in half like a book, then pat it back out to about ½ to ¾ inch thick. This simple fold helps create layers that bake up into nice, flaky biscuits.
6. Cut the Biscuits:
Using a small round biscuit cutter (about 1½ to 2 inches) or the rim of a floured small glass, cut out biscuits, pressing straight down without twisting so they rise evenly. Gather the scraps, gently pat them together, and cut more biscuits until you have used all the dough.
7. Arrange and Bake:
Arrange the biscuits on the prepared baking sheet so they are just barely touching; this encourages them to rise up rather than spread out and keeps the sides soft while the tops and edges turn golden. Bake on the center rack for 10 to 14 minutes, or until the biscuits are puffed and the tops are a rich golden color with lightly caramelized edges where the ham meets the dough.
8. Cool and Serve:
Remove the baking sheet from the oven and let the biscuits cool for 5 minutes on the pan. This brief rest helps set the crumb while keeping the centers soft and steamy. Transfer to a serving plate and serve warm.
Recipe Notes & Pro Tips
Self-Rising Biscuit Mix: Self-rising biscuit mix (such as Bisquick) already contains flour, leavening (baking powder), and salt. Do not substitute all-purpose flour, which would require adding baking powder and salt. If you only have all-purpose flour, add 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt to 2 cups of flour.
Country Ham: Country ham is a Southern specialty—cured, aged, and intensely salty and savory. It is typically sold pre-sliced or in chunks. Look for it near the deli or specialty meats. If you cannot find country ham, substitute with prosciutto, serrano ham, or finely diced cooked ham. Reduce or omit any added salt, as country ham is very salty.
Finely Chop the Ham: Cutting the ham into small pieces ensures that every biscuit gets a bit of ham and that the pieces are tender, not chewy. Pulse the ham in a food processor or chop by hand with a sharp knife.
Cold Buttermilk is Key: Cold buttermilk keeps the butter (in the biscuit mix) solid, which creates steam during baking and results in flaky layers. Do not use warm or room-temperature buttermilk.
Do Not Overmix: Overworking the dough develops gluten, which will make the biscuits tough instead of tender. Mix just until the dough comes together. A few dry spots are fine.
Do Not Twist the Cutter: When cutting the biscuits, press straight down and lift straight up. Twisting the cutter seals the edges and prevents the biscuits from rising as high.
Serving Suggestions
These ham biscuits are delicious on their own, but they shine with simple accompaniments:
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Split open and spread with butter
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Drizzle with honey or sorghum syrup
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Spread with pepper jelly or fig preserves
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Split and add a slice of cheese (sharp cheddar or pimento cheese)
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Serve alongside scrambled eggs and fresh fruit for breakfast
For a true Southern spread, serve with:
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Pimento cheese
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Tomato slices
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Fresh peaches or strawberries
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Sweet tea or coffee
Storage & Reheating
Store baked biscuits in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
To reheat, place biscuits on a baking sheet and warm in a 350°F oven for 5-8 minutes, or microwave for 15-20 seconds. The oven method better restores the crisp exterior.
Unbaked biscuits can be frozen on a baking sheet until solid, then transferred to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
The History of Country Ham Biscuits
Country ham biscuits are a beloved Southern tradition, particularly in Virginia, North Carolina, and Tennessee. Country ham itself has been produced in the American South for centuries, using techniques brought by European settlers. The ham is salt-cured and aged for months, developing an intense, savory, salty flavor that is uniquely American.
Small ham biscuits are a staple of Southern entertaining—served at weddings, funerals, church suppers, and holiday gatherings. They are often referred to as “ham biscuits,” not “biscuits with ham,” because the ham is baked directly into the dough, infusing every bite with its salty, savory goodness.
This recipe honors that tradition while making it accessible to home bakers. With just three ingredients and a light touch, you can create country ham biscuits that are tender, flaky, and deeply satisfying. Perfect for breakfast, brunch, or any time you need a taste of the South.