This recipe, which appeared in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
- 2 cups self-rising flour
- 4 tbsp. lard or butter
- 1 cup buttermilk
- 4 oz. thinly sliced cooked country ham or ham of choice