The country ham biscuit is the Carolina morning sandwich of cold-cured country ham on a hot buttermilk biscuit, often with mustard or a slick of red-eye.

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. The salt-cure draws on the Surry County, North Carolina ham tradition; Charlotte's Comet Grill and Bossy Beulah's serve the biscuit through the morning.

Where to eat Country ham biscuit in Charlotte

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

  • Haberdish

    Order The fried chicken plate with a biscuit and pimento cheese. That combination is the Charlotte signature.

    Haberdish on N Davidson is the NoDa mill-town Southern kitchen from Jeff Tonidandel and Jamie Brown, with a craft-cocktail bar built into the room.

    DetailsReserveDirections

  • Mert's Heart and Soul

    Order Fried chicken, collards and the mac and cheese; the canonical Mert's plate.

    Mert's Heart and Soul on N College Street is uptown Charlotte's longest-running soul food room, with a fried-chicken-and-collards plate that draws a crowd.

    DetailsDirections

More places near Haberdish and Mert's Heart and Soul

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 845 minEasy

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.

Editor tip. Keep everything cold. The fat must stay solid until baking starts; warm dough makes flat biscuits.

Common allergens: Gluten, Dairy.