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Ham Biscuits

By Paula Deen


Difficulty: Easy


  • 2 cups plus more for dusting self rising flour
  • 1 tablespoon sugar
  • 1 1/2 cups heavy cream
  • 4 tablespoons butter
  • 1/2 lb or any cooked ham, coarsely chopped cooked country ham


Preheat oven to 500 °F. Lightly grease a rimmed baking sheet with butter or coat with cooking spray.

To make the biscuits: In a large bowl, mix together the flour and sugar. Pour in the cream and fold together until a soft dough forms. Turn the dough out onto a surface that’s been lightly sprinkled with more flour. With the palms of your hands, knead the dough gently 5 or 6 times, adding just enough flour as needed to keep the dough from sticking to your hands.

Roll or pat the dough out until it’€™s about ½ thick. Dip a 3-inch round biscuit or cookie cutter in flour and cut out the biscuits, placing them at least 1 inch apart on the prepared baking sheet. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool slightly.

Meanwhile, to make the ham filling: Place the ham and butter in a food processor and pulse until combined and the pieces of the ham are finely chopped.

Split the hot biscuits in half and fill each with about 1 tablespoon of the ham mixture. Serve them up while they’€™re still warm.

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