Entree: United States – Virginia (Southern United States) – Virginia Country Ham Biscuits

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Biscuits
  - 2 1/2 cups (300 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1/2 tsp (2.5 g) baking soda
  - 1 tsp (6 g) fine salt
  - 1 tbsp (12 g) granulated sugar
  - 6 tbsp (85 g) unsalted butter, very cold, cut into 1/2-inch (1.27 cm) pieces
  - 1 cup (240 ml) buttermilk, cold
  - 2 tbsp (30 ml) heavy cream or additional buttermilk (for brushing)
- Filling & spreads
  - 12 oz (340 g) Virginia country ham, thinly sliced (about 12–14 slices)
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 ml) stone-ground or spicy brown mustard
  - 1 tsp (5 ml) honey (optional)
  - Freshly ground black pepper, to taste
  - 2 tbsp (30 g) unsalted butter (for warming ham and eggs)
- Eggs (protein)
  - 6 large eggs, approx. 10 5/8 oz (300 g) total
- Quick Skillet Collard Greens (vegetable)
  - 1 lb (450 g) collard greens, stems removed, leaves stacked and thinly sliced
  - 1 tbsp (15 ml) olive oil or 1 tbsp (15 g) unsalted butter
  - 2 cloves garlic, minced (approx. 0.21 oz (6 g))
  - 1/4 cup (60 ml) low-sodium chicken stock or water
  - 1 tbsp (15 ml) apple cider vinegar
  - Freshly ground black pepper, to taste
  - Pinch of red pepper flakes (optional)

Show original ingredient measurements

- Biscuits
  - 2 1/2 cups (300 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1/2 tsp (2.5 g) baking soda
  - 1 tsp (6 g) fine salt
  - 1 tbsp (12 g) granulated sugar
  - 6 tbsp (85 g) unsalted butter, very cold, cut into 1/2-inch pieces
  - 1 cup (240 ml) buttermilk, cold
  - 2 tbsp (30 ml) heavy cream or additional buttermilk (for brushing)
- Filling & spreads
  - 12 oz (340 g) Virginia country ham, thinly sliced (about 12–14 slices)
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 ml) stone-ground or spicy brown mustard
  - 1 tsp (5 ml) honey (optional)
  - Freshly ground black pepper, to taste
  - 2 tbsp (30 g) unsalted butter (for warming ham and eggs)
- Eggs (protein)
  - 6 large eggs, approx. 300 g total
- Quick Skillet Collard Greens (vegetable)
  - 1 lb (450 g) collard greens, stems removed, leaves stacked and thinly sliced
  - 1 tbsp (15 ml) olive oil or 1 tbsp (15 g) unsalted butter
  - 2 cloves garlic, minced (approx. 6 g)
  - 1/4 cup (60 ml) low-sodium chicken stock or water
  - 1 tbsp (15 ml) apple cider vinegar
  - Freshly ground black pepper, to taste
  - Pinch of red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Buttery, flaky buttermilk biscuits filled with paper-thin slices of salty Virginia country ham and a fried egg, served with quick skillet-cooked collard greens for a complete Southern main-course meal. A tangy mustard-mayo spread brightens the savory richness.

Regional Notes:
This is the Virginia country ham version of the classic Southern ham biscuit: it uses thinly sliced, intensely salty Virginia country ham rather than city ham or Canadian bacon, and pairs the sandwich with simply sautéed collard greens to create a self-contained entree typical of Virginia home and diner cooking.

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Make the biscuit dough: in a large bowl whisk together 2 1/2 cups (300 g) flour, 1 tbsp (15 g) baking powder, 1/2 tsp (2.5 g) baking soda, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar.
3. Cut in the cold butter: add the 6 tbsp (85 g) cold butter pieces to the flour and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter.
4. Add buttermilk: pour in 1 cup (240 ml) cold buttermilk and stir gently with a spatula until a shaggy dough forms. Do not overmix.
5. Turn out and fold: turn the dough onto a lightly floured surface, fold it over 3–4 times to create layers, then gently pat or roll to about 1-inch (2.5 cm) thickness.
6. Cut biscuits: using a 3-inch (7.5 cm) round cutter (or a sharp knife), cut 6 rounds, pressing straight down without twisting. Re-roll scraps once and cut remaining rounds to total 6 biscuits. Place biscuits on the prepared baking sheet, close together for softer sides or spaced for crispier edges.
7. Brush and bake: brush tops with 2 tbsp (30 ml) heavy cream or extra buttermilk and bake 12–15 minutes until golden brown. Remove and keep warm, wrapped in a clean towel.
8. While biscuits bake, whisk the spread: combine 1/2 cup (120 g) mayonnaise, 2 tbsp (30 ml) stone-ground mustard, 1 tsp (5 ml) honey (if using), and a few grinds of black pepper in a small bowl. Chill until assembly.
9. Prepare the collard greens: heat 1 tbsp (15 ml) olive oil or 1 tbsp (15 g) butter in a large skillet over medium heat. Add 2 cloves (0.21 oz (6 g)) minced garlic and cook 30 seconds until fragrant. Add the sliced collards, 1/4 cup (60 ml) chicken stock or water, and a pinch of red pepper flakes if using. Cover and steam-sauté 6–8 minutes until tender but still bright; uncover, stir in 1 tbsp (15 ml) apple cider vinegar and adjust pepper. Keep warm on very low heat.
10. Warm the ham: in a separate skillet over medium heat melt 1 tbsp (15 g) butter. Add the thin slices of Virginia country ham in a single layer and warm 30–60 seconds per side until slightly crisped at the edges. Remove and keep warm.
11. Cook the eggs: in the same skillet (add remaining 1 tbsp (15 g) butter if needed) lower heat to medium-low and cook 6 eggs to your preference — sunny-side up, over-easy, or gently scrambled. Season with freshly ground black pepper (omit or use sparingly if the ham is very salty).
12. Assemble the sandwiches: split each warm biscuit; spread both cut sides with the mustard-mayo. Layer 2 slices of warmed Virginia country ham per biscuit, top with a cooked egg, and cap with the biscuit top.
13. Serve: plate one Virginia Country Ham Biscuit per person with a generous portion of skillet collard greens alongside. Offer extra mustard-mayo, sliced tomatoes, or pickles at the table.
14. Leftovers/storage: chill ham and biscuits separately in airtight containers up to 2 days; reheat biscuits wrapped in foil at 325°F (160°C) until warm and reheat ham gently in a skillet. Collards keep 2–3 days refrigerated.

Short Description:
Buttery, flaky buttermilk biscuits filled with paper-thin slices of salty Virginia country ham and a fried egg, served with quick skillet-cooked collard greens for a complete Southern main-course meal. A tangy mustard-mayo spread brightens the savory richness.

Regional Notes:
This is the Virginia country ham version of the classic Southern ham biscuit: it uses thinly sliced, intensely salty Virginia country ham rather than city ham or Canadian bacon, and pairs the sandwich with simply sautéed collard greens to create a self-contained entree typical of Virginia home and diner cooking.

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Make the biscuit dough: in a large bowl whisk together 2 1/2 cups (300 g) flour, 1 tbsp (15 g) baking powder, 1/2 tsp (2.5 g) baking soda, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar.
3. Cut in the cold butter: add the 6 tbsp (85 g) cold butter pieces to the flour and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter.
4. Add buttermilk: pour in 1 cup (240 ml) cold buttermilk and stir gently with a spatula until a shaggy dough forms. Do not overmix.
5. Turn out and fold: turn the dough onto a lightly floured surface, fold it over 3–4 times to create layers, then gently pat or roll to about 1-inch (2.5 cm) thickness.
6. Cut biscuits: using a 3-inch (7.5 cm) round cutter (or a sharp knife), cut 6 rounds, pressing straight down without twisting. Re-roll scraps once and cut remaining rounds to total 6 biscuits. Place biscuits on the prepared baking sheet, close together for softer sides or spaced for crispier edges.
7. Brush and bake: brush tops with 2 tbsp (30 ml) heavy cream or extra buttermilk and bake 12–15 minutes until golden brown. Remove and keep warm, wrapped in a clean towel.
8. While biscuits bake, whisk the spread: combine 1/2 cup (120 g) mayonnaise, 2 tbsp (30 ml) stone-ground mustard, 1 tsp (5 ml) honey (if using), and a few grinds of black pepper in a small bowl. Chill until assembly.
9. Prepare the collard greens: heat 1 tbsp (15 ml) olive oil or 1 tbsp (15 g) butter in a large skillet over medium heat. Add 2 cloves (6 g) minced garlic and cook 30 seconds until fragrant. Add the sliced collards, 1/4 cup (60 ml) chicken stock or water, and a pinch of red pepper flakes if using. Cover and steam-sauté 6–8 minutes until tender but still bright; uncover, stir in 1 tbsp (15 ml) apple cider vinegar and adjust pepper. Keep warm on very low heat.
10. Warm the ham: in a separate skillet over medium heat melt 1 tbsp (15 g) butter. Add the thin slices of Virginia country ham in a single layer and warm 30–60 seconds per side until slightly crisped at the edges. Remove and keep warm.
11. Cook the eggs: in the same skillet (add remaining 1 tbsp (15 g) butter if needed) lower heat to medium-low and cook 6 eggs to your preference — sunny-side up, over-easy, or gently scrambled. Season with freshly ground black pepper (omit or use sparingly if the ham is very salty).
12. Assemble the sandwiches: split each warm biscuit; spread both cut sides with the mustard-mayo. Layer 2 slices of warmed Virginia country ham per biscuit, top with a cooked egg, and cap with the biscuit top.
13. Serve: plate one Virginia Country Ham Biscuit per person with a generous portion of skillet collard greens alongside. Offer extra mustard-mayo, sliced tomatoes, or pickles at the table.
14. Leftovers/storage: chill ham and biscuits separately in airtight containers up to 2 days; reheat biscuits wrapped in foil at 325°F (160°C) until warm and reheat ham gently in a skillet. Collards keep 2–3 days refrigerated.