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

• 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 whole-grain mustard
• 1 tablespoon sorghum syrup
• 2 teaspoons hot sauce, add more if desired
• 1/2 minced jalapeño
• Zest from half a lemon
• Juice from one lemon
• 1/2 cup chopped flat-leaf parsley
• 4 sliced scallions
• Salt and black pepper, as needed
• 1 1/2 cups all-purpose flour, more if necessary
• 1/2 teaspoon salt
• 2 ounces butter, preferably frozen
• 1/2 cup chilled buttermilk
• Toasted sesame seeds, for garnish
• Coarse salt, for garnish

Step 1: Prepare the Deviled Ham

Begin by placing both hams into a food processor.

Working in batches, pulse the ham until it is in small pieces but not pureed.

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

Next, whisk in the remaining ingredients of your choice.

Fold the processed ham into the mixture and season with salt, pepper, and hot sauce according to your preference.

Step 2: Prepare the Biscuit Cracker Dough

Combine flour and salt in a medium mixing bowl.

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

Create a well in the center of the flour mixture and slowly pour in the buttermilk.

Gently mix with your hands until a loose dough forms, then transfer it to a clean work surface.

Avoid kneading the dough; instead, form it into a roughly 6-inch square.

Fold the dough in half and press together, repeating this process 4–6 times until it comes together.

If the dough is sticky, add more flour as needed.

Wrap the dough with plastic and chill in the refrigerator for 30 minutes.

Step 3: Roll Out and Prepare for Baking

Preheat your oven to 375°F (190°C).

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

To transfer the dough to a parchment-paper-lined 18×13-inch half sheet pan, carefully roll it onto the rolling pin and then unroll it back onto the pan, trimming the sides as necessary for a neat fit.

Sprinkle sesame seeds and coarse salt over the surface of the dough.

Step 4: Bake the Biscuit Crackers

Cover the rolled dough with a sheet of parchment paper, and place another baking sheet on top.

Weight the top baking sheet with a heavy pot or skillet to prevent the dough from rising too much.

Bake in the preheated oven for 30–40 minutes, or until the crackers are golden brown.

Step 5: Cool and Store the Crackers

Once baked, allow the biscuit crackers to cool completely.

Break into pieces and store in an airtight container to maintain freshness for up to 2 days.

Serve with the deviled ham as a delightful appetizer or snack.