Southern Style Deviled Ham Biscuits

Growing up, my mom always served these deviled ham biscuits at church potlucks and family gatherings. I remember watching her mash up the canned ham with mayo and spices, thinking it looked kind of weird. But once she spread that mixture on warm, buttery biscuits, everyone would grab them up before they even hit the table.

You know what’s funny? I used to think deviled ham was some fancy, complicated thing. Turns out, it’s one of the easiest appetizers you can make. Just a few simple ingredients, and you’ve got something that’ll make people think you spent way more time in the kitchen than you actually did.

What Kind of Ham Should I Use?

This recipe calls for both country ham and city ham, which gives you the best of both worlds in terms of flavor and texture. Country ham is dry-cured, aged, and typically quite salty with an intense, complex flavor – think of it as the American version of prosciutto. City ham (or regular ham) is what you’re probably more familiar with from the grocery store – it’s wet-cured, less salty, and has a milder, smoky taste. If you can’t find country ham, you could use all city ham, but you’ll miss out on some of that deep, concentrated flavor. When shopping, look for ham that’s not pre-sliced so you can dice it yourself, and avoid honey-glazed varieties since they’ll make your filling too sweet.

Options for Substitutions

This recipe can be adapted with several substitutions if you need them:

• Country and city ham: If you can’t find both types of ham, you can use all of one kind. Regular cooked ham works too – just add an extra pinch of salt to make up for the less intense flavor.
• Sorghum syrup: This might be hard to find! You can swap it with honey or maple syrup. Even brown sugar mixed with a tiny bit of water will work in a pinch.
• Buttermilk: No buttermilk? Mix 1/2 cup regular milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using.
• Cream cheese: You can use all butter instead of the cream cheese-butter combo, or substitute with mascarpone cheese.
• Jalapeño: Feel free to use serrano peppers for more heat, or green bell peppers for a milder taste. You can also use a dash of cayenne pepper instead.
• Sesame seeds: These are mainly for garnish – you can skip them or use poppy seeds, everything bagel seasoning, or even dried herbs instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making deviled ham biscuits is overworking the biscuit dough, which can lead to tough, dense results – mix just until the ingredients come together and stop as soon as you see no more dry flour. When preparing the ham filling, avoid over-processing the meat in the food processor, as you want a spreadable consistency but not a completely smooth paste – pulse in short bursts until you achieve a coarse texture with some chunks remaining. Temperature control is crucial for flaky biscuits, so make sure your butter and buttermilk are ice-cold, and if the dough starts feeling warm while you’re working with it, pop it in the fridge for 15 minutes. For the best rise and texture, don’t twist the biscuit cutter when cutting the dough – press straight down and lift straight up, as twisting seals the edges and prevents proper rising.

What to Serve With Deviled Ham Biscuits?

These savory biscuits are perfect for brunch or as party appetizers, and they pair wonderfully with a few simple sides to round out the meal. A crisp coleslaw with a tangy vinegar dressing helps cut through the richness of the ham and provides a nice crunchy contrast to the soft biscuits. For a fresh option, try serving them alongside a bowl of mixed fresh fruit – the sweetness creates a nice balance with the salty ham filling. If you’re hosting a party, set up a spread with some pickled vegetables, whole grain mustard, and extra hot sauce so guests can customize their biscuits to taste.

Storage Instructions

Keep Fresh: The deviled ham spread can stay good in an airtight container in the fridge for up to 5 days. For the biscuits, keep them in a sealed container at room temperature for 2 days, or pop them in the fridge for up to 4 days. Pro tip: store the ham spread and biscuits separately to keep the biscuits from getting soggy!

Make Ahead: You can prepare the deviled ham spread up to 2 days before you need it – the flavors actually get better as they hang out together in the fridge! The biscuits are best baked fresh, but you can mix the dry ingredients ahead and keep them ready to go.

Freeze: Both components freeze well separately. The ham spread can be frozen for up to 2 months – just thaw it overnight in the fridge when you’re ready to use it. Baked biscuits can be frozen for up to 1 month – wrap them well in foil and place in a freezer bag. When you want to use them, let them thaw at room temperature and warm them briefly in the oven.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 120-130 g

Ingredients

• 1/2 pound diced country ham
• 1/2 pound diced smoked city ham
• 2 tablespoons softened butter
• 2 tablespoons softened cream cheese
• 1 tablespoon mayonnaise
• 1 tablespoon grainy mustard
• 1 tablespoon sorghum syrup
• 2 teaspoons hot sauce, and more for preference
• 1/2 minced jalapeño
• Zest from half a lemon
• Juice from one lemon
• 1/2 cup chopped flat-leaf parsley
• 4 sliced green onions
• Salt and black pepper, to your liking
• 1 1/2 cups all-purpose flour, with additional if required
• 1/2 teaspoon salt
• 2 ounces butter (half stick), ideally frozen
• 1/2 cup chilled buttermilk
• Toasted sesame seeds, for topping
• Coarse salt, to finish

Step 1: Prepare the Deviled Ham

Start by working in batches to pulse both hams in a food processor.

Aim to get the ham into small pieces but avoid pureeing it completely.

In a large mixing bowl, whisk together the butter and cream cheese until smooth and creamy.

Once combined, whisk in the remaining ingredients.

Finally, fold the processed ham into the mixture, and season with salt, pepper, and hot sauce to taste.

Step 2: Form the Biscuit Cracker Dough

In a medium mixing bowl, measure and combine the flour and salt.

Grate the butter into the dry ingredients, stirring occasionally to ensure the butter is coated with flour.

Create a well in the center of the mixture, then gradually add the buttermilk.

Mix gently with your hands until a loose dough forms.

Transfer the dough onto a clean work surface.

Without kneading, form it into a roughly 6-inch square by folding it in half and pressing it together about 4–6 times, adding more flour if necessary.

Wrap the dough in plastic wrap and chill for 30 minutes.

Step 3: Preheat Oven and Roll Out Dough

Preheat your oven to 375°F (190°C).

On a well-floured surface, roll the chilled dough as thinly as possible using a floured rolling pin.

To move it to a parchment-paper-lined 18×13-inch half sheet pan, roll the dough carefully onto the rolling pin, then unroll it onto the pan, trimming the sides as needed.

Step 4: Bake the Biscuit Crackers

Sprinkle the rolled-out dough with sesame seeds and coarse salt for flavor.

Place another sheet of parchment paper on top, followed by a second baking sheet.

Add weight by placing a heavy pot or skillet on top.

Bake the crackers for 30–40 minutes until they turn golden brown.

Once done, remove them from the oven and let them cool completely.

Step 5: Cool, Break, and Store Crackers

Allow the biscuit crackers to cool fully before breaking them into pieces.

Store the broken crackers in an airtight container to keep them fresh, and consume within 2 days for the best taste and texture.