Salt-cured country ham on a buttermilk biscuit; sorghum syrup is the classic Southern sweet partner. Biscuit Head pairs its ham with fried green tomato, cheesy egg and red-eye gravy.

Country ham is a dry-cured ham coveted in the South, as Biscuit Head's menu puts it. Biscuit Head serves it in a country ham biscuit with fried green tomato, cheesy egg and a side of red-eye gravy, and as a side. Early Girl Eatery sells Goodnight Bros. country ham as a side and as an add-on to its breakfast plates.

Where to eat Country ham and sorghum biscuit in Asheville

2 editor picks for Country ham and sorghum biscuit in Asheville, ranked by editorial score. All Asheville signature dishes · Country ham and sorghum biscuit across every city.

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Make it at home

Serves 435 minEasy

Ingredients

  • 4 buttermilk biscuits (see cathead biscuit recipe)
  • 200g thinly sliced country ham (Benton's if you can get it)
  • 60g unsalted butter, softened
  • 60ml sorghum syrup (or grade B maple)
  • Black pepper

Method

  1. Bake the biscuits according to the cathead biscuit recipe.
  2. Heat a heavy pan over medium-high. Lay the country ham in batches and cook 30 seconds a side until the edges curl and the fat just turns translucent. Country ham is salt-cured; do not overcook or it turns tough.
  3. Split the warm biscuits horizontally. Spread the cut sides lightly with butter.
  4. Layer the warm ham slices onto the biscuit bottoms.
  5. Drizzle each with a teaspoon of sorghum syrup. Add a crack of black pepper. Close and serve immediately.

Editor tip. Country ham is properly aggressive on the salt; the sorghum is what balances it. Don't skip the drizzle or the biscuit eats one-note.

Common allergens: Gluten, Dairy.