country ham n biscuits--2015-18

Growing up, – when dinner preparations began, the question quickly arose – “are we having biscuits or cornbread?”.  Such a staple of the southern kitchen, these “quick breads” were part of our lives.  Well, I hope you enjoy this little photo essay on biscuits and country ham.  I know my hubby did!  Happy Sunday!!!

I love bowls and this vintage Bauer beauty was a birthday gift from my friend Pam.

country ham n biscuits--2015

I use buttermilk, and so the adding a bit of baking soda is a must.

country ham n biscuits--2015-2

Fresh cracked pepper, too…

country ham n biscuits--2015-4

 The pastry cutter keeps your warm fingers away from the cold butter…that’s a good thing.

country ham n biscuits--2015-5

 Add chilled buttermilk to a “well” in the center.

country ham n biscuits--2015-6

Stir with your favorite sturdy spoon just until the dough comes together.  Quick breads, or those made without yeast, don’t want a lot of handling.  Be tender.

country ham n biscuits--2015-9

Turn the dough out onto a floured board…

country ham n biscuits--2015-10

Gently pull together into a flattened ball…

country ham n biscuits--2015-11

Dust with flour…

country ham n biscuits--2015-12

And gently roll into a disc that is at least 1/2 inch thick…

country ham n biscuits--2015-13

Using your favorite biscuit cutter (or drinking glass rim dusted with flour), make up your biscuits.

country ham n biscuits--2015-14

 The scalloped edges are so pretty, aren’t they?

country ham n biscuits--2015-15

Biscuits need to be touching each other when they are baking.  This helps them rise and become fluffy all the way through!

country ham n biscuits--2015-16

  I like to dust them with flour when they come out of the oven and are still warm, especially if I think I’ll have leftovers.  It seems to help them remain soft.

country ham n biscuits--2015-17

They’re ready!!

country ham n biscuits--2015-18

 This Sunday, we’re having country ham n eggs, with grits and “red-eye” gravy.

country ham n biscuits--2015-19

 Scrambled eggs with country ham…

country ham n biscuits--2015-21

 An egg tip… pour eggs into the pan after it is warm, then let them “set up” before stirring the first time.  Stir, or turn, occasionally until they thicken, then remove them from the heat for the fluffiest scrambled eggs!

country ham n biscuits--2015-22

 Some acidic fruit really makes a great impression on the buttery flavors we are having for our breakfast.  Try toasting your grapefruit half with maple syrup!

country ham n biscuits--2015-27

My husband is a happy guy on Sunday morning, or anytime there are biscuits involved!

country ham n biscuits--2015-23

 Have a wonderful week!  And add some biscuits to your life.  All smiles.

country ham n biscuits--2015-24

Buttermilk Biscuits
  • 2½ cup All purpose flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Sea Salt
  • 6 tablespoon Unsalted Butter
  • ¼ teaspoon Black Pepper
  • 1 cup Buttermilk
  1. Add chilled butter slices.
  2. Combine with a pastry cutter.
  3. Add chilled buttermilk to a well in the center of the dry ingredients.
  4. Stir gently to combine.
  5. Turn dough out onto a floured board or mat and form into a flattened disc.
  6. Roll dough gently to a thickness of at least ½ inch.
  7. Cut biscuits with a biscuit cutter. Lay on a baking sheet lined with parchment paper.
  8. Bake for 15 minutes at 425.
  9. Dust with flour through a fine sieve as the biscuits come out of the oven.
  10. Preheat the oven to 425.


  1. SO beautiful you inspire me to get out my mom’s old biscuit bowl AND my art brushes! Torn between two lovers – do I eat or paint?! I think I’ll do both!!

  2. Maria

    Thank you, Kathy. These food memories are powerful and comforting, aren’t they? Thanks for your comments! Keep painting and makin’ biscuits!

Comments are closed.

%d bloggers like this: