These tasty little mini "Country Ham Buttermilk Biscuit Bites" are perfect for parties or events you will be hosting this Spring like wedding and baby showers, graduation parties, or even wedding receptions. If you don't have country ham available in your area, use regular baked ham sliced thin. Ham and biscuits is a great appetizer we serve a lot in the South and there will never be any leftover no matter how many you make! You can also use this recipe for the biscuits to make larger biscuits for breakfast or dinner!
This is how my mother taught me to make biscuits when I was just a teenager and this is how I have made them ever since! For me, there are just some basics to good biscuits...preferably White Lily self rising flour, shortening (or lard, although I do not use lard), and turning the biscuits over in the shortening in the pan before baking.
Here is what you will need for these:
4 center cut slices of country ham, cooked
2 cups self rising flour***
1/4 cup, plus 1 Tbs. shortening, divided
3/4 cups buttermilk (can substitute whole milk)
If you do not have the availability of self rising flour, use 2 cups all purpose, 1 Tbs. baking powder, and 1 tsp. salt. I really do prefer self rising flour for biscuits though.
Rinse the ham slices off well to get rid of the excess salt. You can either fry them in a skillet or a good way to cook country ham when you have several pieces to cook, is to wrap it loosely in aluminum foil and lay in a baking pan. Place it in the oven at 375 degrees for about 30 minutes. Carefully open the foil and turn the slices over and place back in the oven unwrapped for about 5-10 more minutes. It will come out perfect and not dried out!
Preheat oven to 450 for the biscuits.
To prepare the biscuits, cut the shortening into the flour with a pastry blender or two knives. It should form pea size crumbs. Blend in just enough of the milk until the dough is wet and leaves the sides of the bowl.
Sprinkle a sheet of wax paper or foil with flour and turn the dough out onto it. Knead and fold over the dough just about 2 to 3 times or until the dough can be lightly rolled out. The key to making good biscuits is not to over work the dough. You need a light touch and DO NOT knead it too much. With a rolling pin, roll out about a 1/2 inch thick.
Melt the extra tablespoon of shortening in a baking dish or deep pie plate in the oven. Using a mini biscuit cutter cut the biscuits and place in the pan, turning each on over in the shortening. Place them with the sides touching in the dish. This will make about 24 of the mini biscuits. If you are making regular size biscuits, you can get about 12 out of this.
Place in the oven and bake for about 15 minutes or until just brown. For larger biscuits it might take a little longer.
Cut the ham in small pieces and place on each biscuit. Serve hot!
If you are making several of these for a party or event, you can put them together like this beforehand and place them in a deep baking pan or aluminum catering pan. Cover with foil and then just reheat in the oven right before serving!