by Debra on February 7, 2011

Musical pairing – Country Strong by Gwyneth Paltrow

I would have to say that one of the perks of being a food blogger is having the opportunity to be surrounded by so many fabulous home-cooks as well as meeting some mighty fine chefs – and let me just tell you, these people bring their A-game to the blogging world! Last fall I met Chef Virginia Willis who is just as gracious as a Southerner can be. I had been reading her blog for a while and I subscribed to her newsletter so when this Country Ham Cheddar Biscuit recipe showed up in my email, I knew we’d be making them.

Let’s just say that biscuits I’ve made in the past could have been classified as weapons of mass destruction – dry, crumbly and no height to them whatsoever. And there were times when all the butter, jam and/or gravy couldn’t save them.
But in my quest to conquer my biscuit-making skills, I’ve learned that making the perfect biscuit is as much about technique as it is having a terrific recipe and quality ingredients. Handling the dough as little as possible and making sure your ingredients are cold is key. The dough should actually feel somewhat soft and tender in your hands and rolling or patting the dough into 3/4 or 1-inch thickness will create a nice fluffy height.
These biscuits are everything a great biscuit should be – golden brown on the outside and buttery, tender and full of delicious flavor on the inside with bits of chopped country ham and shredded cheddar cheese in every bite; I added about 1 Tablespoon of chopped chives because I love the mild onion flavor as well as the color they add.
The Professor and I made these to go with Virginia’s ‘Oeufs en Cocotte’ which is just a fancy way of saying, ‘Egg Casserole’ or in our case, ‘Eggs in Mini Cast Iron Skillets’! I added the photo above just to tease you . . . I’ll share that recipe in a future post. Now seriously . . . tell me you don’t want biscuits and eggs for breakfast . . .

© 2011, Debra. All rights reserved.

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{ 31 comments… read them below or add one }

rebecca February 8, 2011 at 9:07 pm

lovely biscuits looks like you conquered them


Big Shamu February 8, 2011 at 7:03 pm

They look great. How much fun is Southern Saturdays? Thank you Virginia.


Jane Bonacci - The Heritage Cook February 8, 2011 at 5:46 pm

These make every one of us wish we grew up in the South!! Thank you for sharing this fabulous recipe!!


Barbara @ Modern Comfort Food February 8, 2011 at 5:29 pm

You have absolutely cracked the southern biscuit code here, Debra. Gorgeous, such a great combination of flavors, so perfectly light and flaky, and so reminiscent of the ones my Grandma Liller used to make. Must try (“try” being the operative word here)!


Maria February 8, 2011 at 4:36 pm

The biscuits look perfect!


Wenderly February 8, 2011 at 3:53 pm

I MOST definitely want biscuits & eggs for breakfast. what AM I saying? I want them right now and it’s 3:53 p.m.!!!


kat February 8, 2011 at 11:15 am

The baker at our farmers market makes a ham & cheese biscuit that we love but can’t get in the winter so I might have to surprise Matt with these at home!


Lora @cakeduchess February 8, 2011 at 9:42 am

Hi Deb-You tease! Those eggs! Those biscuits look incredible! I just recentlly found Virginia on Twitter. I have to explore her recipes more because this sample here is making me hungry:)


Lael Hazan @educatedpalate February 8, 2011 at 8:50 am

Lovely biscuits and a lovely post. Thanks for the tip to handle the dough as little as possible.


marla February 8, 2011 at 8:20 am

OK, these biscuits look fabulous, but i MUST get my hands on those mini skillets – Pronto!


Jeanne @ CookSister! February 8, 2011 at 6:08 am

Oh me oh my…!! Now you have me absolutely CRAVING these! How am I supposed to concentrate on WORK?! ;o) Love the mini skillets too and look forward to the egg recipe!


Lana February 8, 2011 at 5:17 am

Now I have to push my husband out of the kitchen and make these! He is officially our biscuit-maker, while I prepare the sausage gravy. These look irresistible, and no gravy should come near them:) Hey, Saturday is not that far away!


Maria @ Scandifoodie February 8, 2011 at 3:03 am

They look gorgeous! I’d love one right now with a cup of tea :-)


Monet February 8, 2011 at 12:06 am

Now this looks like a feast fit for a southern king or queen! Those mini cast iron skillet are adorable, and those biscuits? TOO TEMPTING! Thank you for sharing your delicious treats with me. As always, your words and photographs bring brightness to my day.


Brian @ A Thought For Food February 7, 2011 at 9:29 pm

Despite looking rather light, I’m sure those biscuits pack a powerful punch. Such flavor! Great post!


Nancy@acommunaltable February 7, 2011 at 8:44 pm

Now those are biscuits!! From the photos and recipe, I know exactly how these are going to taste – phenomenal!!! Perfect on their own but they would be great with soup, salad or as a little sandwich … I have got to stop… I am making myself really hungry!!!


specialforksndy February 7, 2011 at 8:39 pm

Oh, these look simply scrumptious. My husband is the biscuit maker in our family and he can turn them out high and light. I’m sure he will love this recipe. Thank you!


Jamie | My Baking Addiction February 7, 2011 at 6:03 pm

Ham and cheese biscuits? Yes, please. Trust me, I have made some sad biscuits in the past, but these look like biscuit perfection!


Lana @ Never Enough Thyme February 7, 2011 at 4:45 pm

I have a confession to make. And, as a through-and-through Southerner this truly pains me, but…I. Cannot. Make. A. Biscuit. Could not if my life depended on it. I can’t tell you how many horrible, dry crumbly messes daring to call themselves biscuits have come out of my oven in the past. My grandmother made the best biscuits I’ve ever eaten and I can picture her method from start to finish, but sadly I simply cannot duplicate it. Maybe I’ll give yours a try. Maybe there’s still hope for me to produce an edible biscuit?


Cookin' Canuck February 7, 2011 at 4:36 pm

What pretty little biscuits. They look so light and airy!


The Rowdy Chowgirl February 7, 2011 at 4:27 pm

I’m guessing the report of WMD’s in your kitchen is somewhat exaggerated! But these biscuits do look wonderful. I’d like one to go with my leftover chili today!


Jen @ My Kitchen Addiction February 7, 2011 at 3:03 pm

These look fabulous! I adore biscuits, so I’m adding them to my list to make ASAP!


Shaina February 7, 2011 at 2:31 pm

I need to make both of these. I’m on the edge of my seat waiting for the next recipe!


Amy | She Wears Many Hats February 7, 2011 at 12:42 pm

Doggone these look fab. Gimme, gimme!


Mac February 7, 2011 at 12:08 pm

What a great way to start out the week! Nothin’ like a hearty country breakfast to start off the day. I like the shape, too.
Those mini cast iron skillets are ADORABLE! Thanks so much for sharing. Looking forward to the egg casserole recipe.


Barbara February 7, 2011 at 11:44 am

Great recipe, Debra. Love the square shape…they look like perfect mouthfuls!


bunkycooks February 7, 2011 at 11:39 am

I haven’t had breakfast yet…you are such a tease! This all looks fabulous! It’s so true about making biscuits. There’s an art to them as well as scones. If it’s Virginia’s recipe, it’s got to be good! She is awesome.


Alison @ Ingredients, Inc. February 7, 2011 at 10:51 am

Fabulous!!! Love this one!


virginia willis February 7, 2011 at 10:08 am

These are BEAUTIFUL! Thanks so much for participating in Southern Saturdays with Virginia and shooting these DELICIOUS photographs! YAY!!! Best VA


Cookbook Queen February 7, 2011 at 9:51 am

Debra, these look absolutely, positively PERFECT!!

I would kill for one right now. YUM :)


Amber | Bluebonnets & Brownies February 7, 2011 at 9:50 am

You know what? Now I DO want biscuits and eggs for breakfast! Those look super wonderful, Deb. When I get home, I really need to work on making biscuits. I haven’t done so in years, and honestly, is there anything more Southern?


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