Country Ham Biscuits with Peach Mustard are yeast risen biscuits with country ham and a peach mustard schmear tucked inside.
Country Ham Biscuits with Peach Mustard
By Sue Lau | Palatable Pastime
Welcome to the fifth day of #BrunchWeek! Today I am presenting my recipe for Country Ham biscuits with peach mustard, which is a Southern cuisine classic.
The type of biscuit is called an angel biscuit or yeast biscuit, and utilizes the Red Star yeast which you can mix right into the flour without having to proof it first. These are a little bit different from the usual baking powder type biscuits which rise pretty high. I love baking powder biscuits with gravy, in love with their buttery crumb texture. These biscuits, although a bit flatter, are also incredibly soft, moreso than the baking powder biscuits, and thus being called Angel biscuits for the light and pillowy soft texture.
I cut these a little bit bigger than usual, using a 4-inch round cutter, because I wanted a nice “sandwich” size, but you can cut these any size you like. Many people cut with a floured drinking glass. I know my Mom did back in the day. She used the same glass time and again, being clear Anchor Hocking type glass with a black etched/painted design on it—> very 1960’s. Did you know I think back then she got some of those things out of boxes of laundry detergent? Occasionally the boxes had dishtowels or washcloths as well. I even recall jars of jelly with metal caps on top of children’s juice glasses. It was the wonderful world of freebies back then, although not too many people managed to collect an entire set unless they pieced it together from the yard sales of a few neighbors. But that glass with the black design she kept (all by it’s lonesome) and indeed, it cut out many a biscuit. And nowadays I wish I had the old thing. Not that I would always use it, but there’s a charm to vintage kitchen tools (I collect them) as well as oddball things. Like the aluminum drink thermos (about 2 gallon capacity) that I found at a shop that looked just like the old one my Dad brought along on camping trips as a child. Or the old RC Cola bottle with the aluminum and cork stopper with holes in it. Mom used to fill that one with water and sprinkle my Dad’s shirts with it when she ironed. And while I didn’t get that one either, I did manage to find one similar and it adorns my laundry room as delectable and valuable *junque* (useless things with which I will never part).
But back to the biscuits. The country ham I buy for biscuits is cut in smaller pieces than the steak with the little round bone in it. I’ve discussed country ham with a number of Southern cooks over the years and it seems there is a sort of discrepancy to the amount of salt in this kind of ham. Even less salty it can be a bit of an acquired taste if you’re not used to it. So nibble it and see. You can always soak it in water for a bit and then pat it dry–or just forego the whole idea if you’re skittish and use smoked ham. The difference between the two being that country ham is salt cured and smoked is…smoked. I’m not even sure. Do they even use pink salt in smoked ham? It would explain the pink coloration (pink salt being curing salt and not to be confused with Himalayan salt, which is just pink table salt).
I do like the taste of country ham though. But I generally like it with a flavor that is bland to soft of counterbalance it, like a biscuit, or biscuits with cream gravy, or maybe grits. But for this one I concocted a sweet and spicy schmear made easily with peach preserves and a little mustard: think honey-mustard with the character of a Georgia peach. Once you pike them all together: a soft pillowy split biscuit with seared ham and sweet mustard, everything is copacetic.
Join me tomorrow for the last day of #BrunchWeek when I share my recipe for breakfast egg rolls paired with a Maywine. It is time for #WinePW again after all, and wouldn’t you know it, the topic for pairing wine this month is with brunch. Mother’s love brunch after all, so we celebrate the first meal of the day in style every year. No need to run out to a buffet when you can lavish loving food-kindness on that special woman in your life. Don’t forget to sign up for the #Giveaway if you haven’t already- give the prizes to Mom of nothing else. Moms like pressies more than Hobbits.
Country Ham Biscuits with Peach Mustard
- 1/4 cup peach preserves
- 2 tablespoons whole grain mustard
- 1-1/2 pounds boneless country ham pieces
- 3 cups all-purpose flour (+/- 2-3 tablespoons of flour to adjust if needed)
- 3 tablespoons Dixie Crystals granulated sugar
- 1/2 teaspoon salt
- 1 (1/4 ounce) packet Red Star instant yeast
- 12 ounces buttermilk
- 3 tablespoons melted butter, cooled
- extra flour (to roll out the biscuits)
- extra melted butter (to brush tops of biscuits; optional)
- Preheat oven to 400°F.
- Stir together the peach preserves and mustard and set aside to allow the flavors to blend.
- In a mixing bowl, stir together the flour, sugar, salt, yeast, buttermilk and melted butter to form a smooth dough.
- Turn the dough out and knead a couple times: the dough should be just lightly tacky- add a little flour if it is too sticky. Variations in flour or even the weather can set it off.
- Roll out the dough half inch thick on a lightly floured surface.
- Cut out biscuit shapes and place biscuits on a parchment lined baking sheet, rerolling the scraps for an extra biscuit if needed.
- Allow biscuits to rise a little bit in a warm, draft-free location for about thirty minutes.
- Bake biscuits off for about 14-15 minutes or until browned on top.
- Brush lightly with a little extra butter if desired.
- Griddle or pan fry the ham pieces in a small amount of oil for a couple minutes or until browned on both sides.
- Split biscuits and fill with ham pieces and a peach-mustard schmear.
From the kitchen of palatablepastime.com
It’s #BrunchWeek! Are you ready for some fun?
Take a look at what the #BrunchWeek Bloggers are creating today!
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BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
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You had me at country ham! I haven’t had a good country ham biscuit in decades. #drooling
I think that peach mustard is perfect for these little sandwiches.