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VIRGINIA’S COUNTRY HAM CHEDDAR BISCUITS



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 . . .
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37 replies on “VIRGINIA’S COUNTRY HAM CHEDDAR BISCUITS”

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!

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.

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!!!

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?

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.

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.

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