Creamy Deviled Ham Biscuits

Here’s my go-to recipe for deviled ham biscuits, featuring a creamy, tangy ham spread on soft, fresh-baked buttermilk biscuits. The filling combines chopped ham, mayonnaise, mustard, and a few simple seasonings that make these little sandwiches impossible to resist.

These biscuits are always the first to disappear at our neighborhood potlucks. I usually make a double batch because my kids grab them straight from the plate before I can even set them down. Perfect for lunch boxes or quick weekend snacks, don’t you think?

What Kind of Ham Should I Use?

This recipe calls for both country ham and city ham, giving 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 – you’ll find it’s a bit like prosciutto. City ham (sometimes called “regular” ham) is wet-cured and has a milder, more familiar taste that most people associate with traditional ham. If you can’t find country ham, you could use all city ham, but try to choose a good quality smoked variety to make up for some of that lost flavor depth. When shopping, look for ham that’s not pre-sliced so you can dice it yourself into even pieces – this will give you better control over the texture of your finished spread.

Options for Substitutions

This recipe has some room for flexibility with its ingredients. Here’s what you can swap:

• 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 – honey or maple syrup make good substitutes. Even brown sugar will work in a pinch, just use 2 teaspoons instead of 1 tablespoon.
• 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.
• Jalapeño: You can swap in serrano peppers for more heat, or green bell peppers for less. Red pepper flakes work too – start with 1/4 teaspoon.
• Whole-grain mustard: Dijon mustard works just fine here, or even regular yellow mustard in a pinch.
• Sesame seeds: These are just for garnish – feel free to skip them or use poppy seeds instead. Even some cracked black pepper on top would work nicely.

Watch Out for These Mistakes While Cooking

When making deviled ham spread, a common mistake is over-processing the meat mixture, which can turn it into a paste – instead, pulse the ingredients in short bursts until you achieve a slightly chunky texture that still holds together. The temperature of your ingredients matters significantly: working with room-temperature butter and cream cheese creates a smoother mixture, while keeping your biscuit ingredients cold (especially the butter) is crucial for achieving flaky layers. For the biscuits, avoid overworking the dough as this develops gluten and makes them tough – mix just until the ingredients come together, and don’t twist the biscuit cutter when cutting shapes, as this seals the edges and prevents proper rising. Finally, watch your baking time carefully – overbaked biscuits can become dry and hard, so remove them from the oven when they’re golden brown on top and sound hollow when tapped on the bottom.

What to Serve With Deviled Ham Biscuits?

These savory biscuit sandwiches are perfect for brunch or as party appetizers, and they pair wonderfully with simple, fresh sides that balance their rich, smoky flavor. A crisp coleslaw made with a tangy vinegar dressing helps cut through the richness of the ham filling, while pickled vegetables add a nice crunch and acidity. For a complete southern-style spread, serve these biscuits alongside fresh fruit like melon or berries, or set out a bowl of cheese straws and spiced pecans for snacking. If you’re serving these at brunch, they go great with classic sides like scrambled eggs or a light potato salad.

Storage Instructions

Keep Fresh: The deviled ham spread can be kept in an airtight container in the fridge for up to 5 days. It actually tastes even better after a day or two as the flavors have time to mingle! As for the biscuits, store them separately in a paper bag or bread box at room temperature for up to 2 days.

Make Ahead: You can prepare the deviled ham spread up to 3 days before you need it – just keep it chilled in the fridge. The biscuits are best made fresh, but you can mix the dry ingredients ahead of time and store them in an airtight container until you’re ready to bake.

Freeze: The ham spread freezes well for up to 2 months – just thaw it overnight in the fridge when you’re ready to use it. Baked biscuits can also be frozen for up to 1 month. When you want to use them, let them thaw at room temperature and warm them briefly in the oven to restore their texture.

Preparation Time	15-30 minutes
Cooking Time	30-40 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 80-90 g
• Fat: 100-110 g
• Carbohydrates: 130-150 g

Ingredients

For the deviled ham:

• zest from 1/2 lemon (finely minced for best flavor)
• 1 tbsp sorghum syrup
• 1 minced jalapeño (seeds removed for less heat, optional)
• 2 tbsp softened butter (room temperature)
• juice from 1 lemon
• 8 oz diced country ham
• 8 oz diced smoked city ham
• 1 tbsp mayonnaise (I use Hellmann’s)
• ground black pepper (freshly ground preferred)
• 4 sliced green onions (white and light green parts)
• 1 tbsp whole-grain mustard
• 1/2 cup chopped flat-leaf parsley (finely minced)
• salt (to taste)
• 2 tsp hot sauce
• 2 tbsp softened cream cheese (room temperature)

For the biscuit crackers:

• 1 1/2 cups all-purpose flour (I use King Arthur)
• 1/2 cup buttermilk (cold)
• 1/2 tsp salt
• 2 oz frozen butter (cut into small cubes)

For the garnish:

• coarse salt
• toasted sesame seeds

Step 1: Prepare the Ham Filling

• 8 oz diced country ham
• 8 oz diced smoked city ham

Pulse the diced country ham and smoked city ham together in a food processor until broken into small, uniform pieces—you want texture, not a paste.

Transfer to a medium bowl and set aside.

This prep work allows the filling to be ready while you prepare the other components.

Step 2: Build the Creamy Ham Spread

• 2 tbsp softened butter
• 2 tbsp softened cream cheese
• 1 tbsp mayonnaise
• 1 tbsp whole-grain mustard
• 1 tbsp sorghum syrup
• 2 tsp hot sauce
• 1 minced jalapeño
• zest from 1/2 lemon
• juice from 1 lemon
• 1/2 cup chopped flat-leaf parsley
• 4 sliced green onions
• salt
• ground black pepper
• processed ham from Step 1

In a separate bowl, whisk together the softened butter and cream cheese until completely smooth—this creates the creamy base that binds everything together.

Add the mayonnaise, whole-grain mustard, sorghum syrup, and hot sauce, mixing until combined.

Fold in the minced jalapeño (if using), lemon zest, lemon juice, chopped parsley, and sliced green onions.

Finally, fold in the processed ham from Step 1, mixing gently to keep the ham pieces visible rather than making a paste.

Taste and season with salt and freshly ground black pepper to your preference.

I like to add a touch more hot sauce than listed if I want extra depth—trust your palate here.

Step 3: Make the Biscuit Dough

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 oz frozen butter
• 1/2 cup buttermilk

In a bowl, whisk together the flour and salt.

Using a box grater or microplane, grate the frozen butter directly into the flour mixture, tossing gently as you go to coat each shred with flour—this prevents clumping and ensures flaky layers.

Pour in the cold buttermilk and mix by hand until a shaggy dough just comes together.

Don’t overmix; you want visible butter streaks throughout the dough for tenderness.

Step 4: Laminate and Chill the Dough

• dough from Step 3

Form the dough from Step 3 into a rough 6-inch square on a lightly floured surface.

Fold the square in half, dust with a bit more flour if sticky, and repeat this folding process 4-6 times total.

This lamination technique creates the light, flaky layers that make biscuits irresistible.

After the final fold, wrap the dough and refrigerate for at least 30 minutes—this rest time allows the gluten to relax and the butter to firm up, making the dough easier to work with and improving the final texture.

Step 5: Assemble and Prepare for Baking

• dough from Step 4
• ham filling from Step 2
• toasted sesame seeds
• coarse salt

Preheat your oven to 375°F (190°C).

On a floured surface, roll the chilled dough from Step 4 into a thin, even layer (about 1/4 inch thick).

Transfer it to an 18×13-inch parchment-lined baking sheet and trim the edges neatly.

Spread the creamy ham filling from Step 2 evenly over the dough, leaving a thin border around the edges.

Sprinkle toasted sesame seeds and coarse salt over the filling for texture and extra flavor.

I find that toasting my own sesame seeds briefly in a dry pan gives them much more flavor than pre-toasted varieties.

Step 6: Bake with Weight for Even Cooking

• assembled biscuits from Step 5

Cover the filled dough with a sheet of parchment paper, then place another 18×13-inch baking sheet on top.

Set a heavy pot or baking weight on the top sheet to keep the biscuits flat and ensure even browning and cooking throughout.

Bake for 30-40 minutes, checking around the 30-minute mark—they’re done when the edges are golden brown and the top shows light golden color.

The weight prevents the biscuits from puffing up, creating a more cohesive, cracker-like texture that’s perfect for this savory filling.

Step 7: Cool and Serve

• baked biscuits from Step 6

Remove the biscuits from the oven and carefully lift off the top baking sheet and parchment.

Let the biscuits cool on the baking sheet for a few minutes until they firm up slightly, then transfer to a wire rack to cool completely.

Once cooled, you can cut them into squares or rectangles for serving.

These are best enjoyed slightly warm or at room temperature.