Buttermilk Biscuits with Country Ham Gravy

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

country ham

🥗Healthier: turkey ham

💰Cheaper: regular ham

Turkey ham is lower in fat.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber.

Render diced country ham in a cast iron pan until fat is released.

Remove ham from the pan and set aside.

In a food processor, combine white lily flour, kosher salt, and baking powder.

Add pre-chilled diced butter to the flour mixture and pulse until the texture resembles small peas.

Transfer the mixture to a bowl and add buttermilk, mixing gently with fingers until just combined.

Dust a surface with white lily flour and turn out the dough, gently bringing it together without kneading.

Roll out the dough to about 1 inch thick and cut out biscuits using a mason jar.

Place biscuits shoulder to shoulder on a baking sheet.

Brush the tops of the biscuits with leftover buttermilk before baking.

Bake biscuits in a preheated oven at 400°F until golden brown.

In the same pan used for the ham, add diced onions and butter, caramelizing them.

Return the rendered ham to the pan with the onions and sprinkle in flour to coat.

Slowly add milk to the mixture, stirring continuously until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens