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Ham Biscuits with Maple Mayo


Ham Biscuits with Maple Mayo

An easy recipe for biscuits that uses leftovers from your holiday ham. Recipe courtesy of Kimberly Schlapman, country singer from the Grammy-nominated band Little Big Town and host of cooking show Kimberly's Simply Southern on Great American Country.


  • 2 Cups self-rising flour, sifted, plus more as needed
  • 4 Tablespoons cold butter, cubed
  • ¾ Cup cold milk
  • 3 Tablespoons butter, melted
  • ½ Cup mayonnaise
  • 1½ Tablespoon brown sugar
  • 2 Tablespoons maple syrup
  • 1/8 Teaspoon salt
  • 16 slices ham, such as Smithfield Hickory Smoked Spiral Sliced Ham, warmed


Preheat the oven to 450 degrees F and grease a 9-inch cast-iron skillet.
In a bowl, use your hands or a pastry blender to mix the flour and cubed butter until it feels crumbly. Add the milk and mix well, but don’t overwork the dough. Knead the dough just a couple of times, then roll out to ½-inch thick on a floured surface. If the dough is too wet, lightly flour the dough ball before rolling.

Cut the dough into biscuits using a 1½-inch round cutter. Knead leftover dough and roll it out again to cut more biscuits.

Place biscuits in the prepared skillet. It will be snug and they should be touching. Bake for 12 minutes. Generously brush the melted butter on top of the biscuits and return them to the oven until golden brown, about 3 minutes.

Meanwhile, whisk together the mayonnaise, brown sugar, maple syrup, and salt.

When the biscuits are done, slice each one open, spread mayonnaise mixture on both sides. Place a small slice of warm ham onto the bottom half of the biscuit and top with the other half.