Pimento Cheese Biscuits with Country Ham

These cheesy biscuit sandwiches marry two of my favorite Southern staples: pimento cheese and country ham. I like to serve...
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Pimento Cheese Biscuits with Country Ham
Justin Fox Burks
Pimento Cheese Biscuits with Country Ham

These cheesy biscuit sandwiches marry two of my favorite Southern staples: pimento cheese and country ham. I like to serve them drizzled with honey mustard. — Jennifer Chandler, The Southern Pantry Cookbook.

12
Servings
225
Calories Per Serving
Deliver Ingredients

Notes

Don’t feel like cutting out the biscuits? No worries. This recipe also works for drop biscuits. Just scoop 3 to 4 tablespoons of the dough, roll into a ball, lightly press to flatten, and bake as directed.

Ingredients

  • 2  Cups  all-purpose flour, plus more for the work surface
  • 1  Tablespoon  baking powder
  • 1 ½  Teaspoon  kosher salt
  • ¾  Cup  (1 ½ sticks) cold unsalted butter, cut into pea-size pieces
  • ½  Cup  cold buttermilk
  • large eggs
  • 1 ¼  Cup  grated sharp Cheddar cheese
  • 3  Tablespoons  finely chopped pimientos, drained
  • ½  Pound  country ham, sliced

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. With the mixer on low, add the butter and mix until the mixture resembles coarse meal, 30 to 45 seconds.

Combine the buttermilk and 1 of the eggs in a small bowl and beat lightly with a fork. With the mixer on low, add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese and pimientos to the dough and mix only until roughly combined.

Transfer the dough to a lightly floured work surface. Knead gently until well combined, 5 or 6 times. Pat out the dough to ½-inch thick. Using a 3-inch-diameter cookie cutter, cut out the biscuits. Gather the scraps, pat out until ½-inch thick, and cut additional biscuits.

Place the biscuits on the prepared baking sheet, about 2 inches apart. In a small bowl, lightly beat the remaining egg. Brush the tops of the biscuits with the beaten egg. Bake until golden brown and the biscuits are cooked through, 18 to 22 minutes.

To assemble, cut the ham slices into pieces slightly larger than the biscuits. Using a sharp bread knife, split the biscuits. Fill each biscuit with 1 or 2 pieces of the ham to make a sandwich. Serve warm or at room temperature.

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
41g
32%
Protein
5g
11%
Vitamin A, RAE
23µg
3%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
43mg
4%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
90µg
23%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
3mg
21%
Phosphorus, P
79mg
11%
Selenium, Se
12µg
22%
Sodium, Na
203mg
14%
Water
8g
0%

Pimento Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Pimento Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

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