By Paula DeenJUMP TO RECIPE
- 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 thatÃ¢ÂÂs 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’ÂÂs about Â½ 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’ÂÂre still warm.