Virginia Ham Biscuits

Nothing accompanies a plate of scrambled eggs better than these hammy biscuits. Add a handful of cheese if you’re feeling really decadent.

Serves: 18Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium

Serves: 18


  • 3 cups cake flour
  • 1⁄2 tsp. ground nutmeg
  • 4 tsp. baking powder
  • 1 Tbsp. light brown sugar
  • 1 tsp. salt
  • 1 cup cold butter
  • 1 1⁄2 cups diced ham
  • 1 large egg
  • 1 cup cold whole milk
  • 2 Tbsp. Dijon mustard
  • 1 cup heavy cream


  • Line a baking sheet with parchment paper. In a large bowl, sift together flour, nutmeg, baking powder, brown sugar, and salt. Cut in butter until it is broken down into pea-sized pieces, then add ham.
  • In a small bowl, whisk together egg and milk. Make a well in the center of flour mixture and pour in wet ingredients. Using a fork, blend until dough just comes together.
  • Turn out onto a floured surface and fold dough over onto itself 6 to 8 times. (Be careful not to knead or overwork.) Pat out to 1-inch thickness. Cut into 2 1⁄2-inch circles using a floured round cutter. Place biscuits 2 inches apart on prepared pan and set aside to rest 10 to 15 minutes.
  • Preheat oven to 425°F. Mix together mustard and cream, and brush generously onto biscuits.
  • Bake for 15 to 20 minutes until golden brown. Turn pan halfway through baking to promote even browning.