My aunt brought a huge tray of these to the Sunday potluck and they were the very first thing to disappear. I can’t believe this is only 3 ingredients
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the biscuits release easily and the bottoms brown evenly.
Place the finely chopped cooked country ham in a small bowl and set aside. You want the pieces fairly small so they distribute well through the dough and you get a bit of ham in every bite.
In a medium mixing bowl, add the self-rising biscuit mix. Make a well in the center and pour in 3/4 cup of the cold buttermilk.
Using a fork or your hand, gently stir from the center outward just until the dough starts to come together. If there are still dry pockets of mix, drizzle in a little more buttermilk, 1 tablespoon at a time, until you have a soft, shaggy dough. It should be moist but not soupy.
Sprinkle the chopped country ham over the dough and gently fold it in until evenly distributed. Avoid overmixing; working the dough too much will make the biscuits tough instead of tender and flaky.
Lightly flour your countertop or a large cutting board with a spoonful of biscuit mix. Turn the dough out onto the surface and pat it gently into a rectangle about 1/2 to 3/4 inch thick. If the dough is very sticky, dust your hands lightly with biscuit mix as you work.
