Virginia Country Ham Biscuit Plate
Virginia tradition reading thinly sliced salt-cured country ham tucked into warm flaky buttermilk biscuits with fig jam and a smear of Dijon, plated with red eye gravy and a fried egg for the Old Dominion weekday biscuit breakfast-for-dinner with deep savory salt.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425°F. Cube 110g butter into 1cm pieces and refrigerate. Finely chop chives. Pat ham slices dry. Whisk together flour, baking powder, baking soda, and sea salt in a bowl.
Build 1
Rub cold butter cubes into flour mixture with fingertips for 90 seconds until coarse meal with pea-size chunks remain. Pour buttermilk over and fold gently 30 seconds into shaggy dough. Turn onto floured surface, press into 2.5cm-thick rectangle.
Bake
Cut 4 biscuits with 6cm round cutter pressing straight down. Lay on parchment with sides touching. Bake at 425°F for 17 minutes until tops turn deep golden brown.
Sear
Heat a heavy skillet over medium for 2 minutes. Cook ham slices in batches 90 seconds per side until edges crisp. Lift to a plate, reserving browned bits. Pour coffee, stock, and brown sugar into pan over medium-high, scrape fond, reduce 3–4 minutes until gravy halves.
Fry
While gravy reduces, melt 10g butter in a second skillet over medium for 30 seconds. Crack 2 eggs in and fry 3 minutes until whites set and yolks stay jammy. Season with black pepper.
Plate
Split warm biscuits, brush cut sides with remaining 10g melted butter. Spread Dijon on bottom halves, fold ham inside, dot fig jam over, close. Set on plates with fried egg alongside, red eye gravy in pitcher, scatter chives.
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