Breakfast / Bacon, sausage & potatoes
Country Ham Biscuits with Honey Mustard Butter
Not rated yet. Be the first.
Sixteen small buttermilk biscuits, split, spread with honey mustard butter, and stacked with warm, thin-sliced country ham. Set the tray by the kitchen door and the uncles will find it.
The short version
Make a batch of our buttermilk biscuit dough, cut it into 16 small squares and bake at 425°F for about 16 minutes. Split them, spread with honey mustard butter and fill with thin, lightly warmed country ham. Cut the ham thin; that is the one thing not to skip.
What makes ours better
the tricks Nonna pretends she never taught me
-
Cut small squares, not rounds. A grid of 16 squares means no scraps to re-roll, and re-rolled dough is what makes tough biscuits. Small ones are also the right size for one or two bites.
-
Make a honey mustard butter. Salty ham wants something sweet and sharp. Butter carries the mustard into every crumb, so you don't need a separate dipping sauce.
-
Warm the ham in a skillet. One minute in a dry pan wakes up the fat and makes the ham taste smoky instead of just salty. Cold ham straight from the package is much flatter.
-
Brush the hot biscuits with butter. The butter soaks into the tops and gives you a soft, shiny crust that holds up to a filling.
What you need
the cast, in order of appearance
- Buttermilk biscuit dough1 batch
- Unsalted butter1 tablespoon
- Dijon mustard1 tablespoon
- Honey1 tablespoon
- Country ham10 ounces
Biscuits
Honey mustard butter
Filling
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
-
Make the dough
Heat the oven to 425°F with a rack in the upper middle. Make the dough from /buttermilk-biscuits through the third fold, then stop. Line a rimmed baking sheet with parchment.
-
Cut 16 squares
Pat the dough into a rectangle about 9 by 8 inches and 1 inch thick. With a sharp floured knife, press straight down to cut 4 rows by 4 rows, so each piece is about 2¼ by 2 inches. Don't saw or twist the knife.
Pressing straight down keeps the edges open, so the biscuits rise instead of leaning.
-
Chill the pan
Set the squares on the parchment with their sides touching, so they hold each other up as they rise. Freeze the pan for 10 minutes while the oven finishes heating.
About 10 min. Cook mode has a timer for this step.
-
Bake until golden
Bake until the biscuits are tall and deep golden on top, and the sides that touch look dry rather than doughy, 15 to 18 minutes. Rotate the pan once halfway.
About 16 min. Cook mode has a timer for this step.
-
Mix the honey mustard butter
While they bake, stir the softened butter, mustard, honey and pepper together in a small bowl until smooth and evenly pale gold. It should spread like soft cream cheese.
-
Brush with butter
As soon as the biscuits come out, brush the tops with the melted butter. Let them cool on the pan for 5 minutes so you can handle them.
-
Warm the ham
Heat a dry skillet over medium. Lay in the ham a few slices at a time and warm for about 30 seconds per side, until the edges curl slightly and the fat turns glossy. Move it to a plate.
Don't fry it long. Thin country ham turns hard and salty if it browns.
-
Split and fill
Split each biscuit in half with a serrated knife or by pulling it apart along its natural seam. Spread the cut sides with the honey mustard butter, fold a slice or two of ham to fit, and close. Serve warm.
Good to know
read this before somebody asks for seconds
- Country ham is much saltier than deli ham, so use unsalted butter and slice it as thin as you can. If your ham is very salty, soak the slices in cold water for 15 minutes and pat dry before warming.
- No country ham? Thin-sliced baked ham, or prosciutto, works. Skip the skillet step for prosciutto.
- Add 2 tablespoons of chopped chives to the biscuit dough with the buttermilk for a green fleck and a mild onion flavor.
- Bake the biscuits up to 3 hours ahead and rewarm them on a baking sheet at 350°F for 5 minutes before filling.
- Storage. Fill biscuits only when you plan to serve them. Plain biscuits keep at room temperature, covered, 1 day. Filled ones keep in the fridge, 2 days; rewarm wrapped in foil at 325°F for 10 minutes. Unfilled biscuits freeze for 2 months.
Questions, answered
the questions my cousins text me
Can I use store-bought biscuits?
Yes. Bake refrigerated biscuits as the package directs, then fill them the same way. Ours rise higher and taste of butter, but the ham and mustard butter carry the sandwich either way.
What is country ham and where do I buy it?
It is dry-cured, often smoked and aged ham, much saltier and firmer than deli ham. Look in the deli case or the packaged meats near the bacon, often sold pre-sliced.
Can I make ham biscuits ahead for a party?
Bake the biscuits the same day and mix the butter up to 3 days ahead. Fill them within an hour or two of serving, or hold filled ones in the fridge and rewarm them wrapped in foil.
How do I cut country ham thin enough?
Ask the deli to slice it on the thinnest setting. At home, chill the ham first and slice across the grain with a very sharp knife; thin pieces fold, thick ones tear the biscuit.
How do I make these without a skillet?
Wrap the sliced ham in foil and warm it in the oven alongside the biscuits for the last 3 to 5 minutes. It will be soft and warm, though not as rich-tasting as skillet-warmed ham.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.