History

Cold-cured country ham was the Appalachian preservation method that brought Southern households salt-cured pork through the winter. Paired with the buttermilk biscuit, the country ham biscuit became the canonical Carolina breakfast sandwich by the early 20th century.

Common allergens: Gluten, Dairy

Make it at home

Yield Makes 8 biscuitsHands-on 20 minTotal 45 minDifficulty Easy

Ingredients

  • 350g self-rising flour, plus extra for dusting
  • 60g cold unsalted butter, cubed
  • 60g vegetable shortening, cold and cubed
  • 240ml cold buttermilk
  • Half teaspoon salt
  • 8 slices cold-cured country ham, paper-thin
  • Dijon mustard for serving

Method

  1. Heat oven to 230 degrees Celsius (450 Fahrenheit). Line a baking tray with parchment.
  2. Combine the flour and salt in a bowl. Cut in the butter and shortening with a pastry cutter until pea-sized lumps.
  3. Pour in the buttermilk and gently fold with a fork until just combined. Do not overwork.
  4. Turn out onto a floured surface. Pat to 2cm thickness. Fold in thirds twice, then pat to 2.5cm.
  5. Cut with a 6cm biscuit cutter without twisting. Place on the tray with sides touching.
  6. Bake 14 to 16 minutes until tops are deep golden. Split warm. Layer two slices of country ham and a smear of Dijon.

Tip from the editors. Keep everything cold. The fat must stay solid until baking starts; warm dough makes flat biscuits.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat country ham biscuit

Country ham biscuit in Charlotte

Haberdish ★ 4.5

Southern breakfast and chicken$15 to $28nodaTue-Thu 11:00-22:00; Fri 11:00-23:00; Sat 11:00-23:00; Sun 11:00-22:00; closed MonWalk-in mostly, Tock for reserved tables

Haberdish on N Davidson runs the NoDa Southern brunch programme Tuesday to Sunday in Charlotte, with biscuits and gravy, fried chicken plates and a strong.

Order: Buttermilk biscuits with sausage gravy and the brunch fried chicken plate.

Tip: Weekend brunch fills early. Walk in at 11 on Saturday for the easiest seat.

3106 N Davidson St, Charlotte, NC 28205 Book →

Mert's Heart and Soul ★ 4.3

uptownMon-Thu 11:00-21:00; Fri-Sat 11:00-22:00; Sun 11:00-21:00

Mert's Heart and Soul on N College Street is the uptown soul-food room with a fried-chicken-and-sides lunch plate around $14, the budget anchor of the uptown.

Try: Fried chicken plate with two sides

Tip: The two-side combo is the best value. Weekday lunch is the easiest seat.

214 N College St, Charlotte, NC 28202

More cities are in research. Want country ham biscuit covered somewhere specific? Tell us where you want to eat.

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