Kentucky Ham'N' Angel Biscuits

Down South, a tray of ham biscuits is the answer to just about any gathering, and these start with the best biscuit there is: the angel biscuit. What makes an angel biscuit special is the double leavening, yeast plus baking soda, which gives you a biscuit that’s nearly impossible to mess up. Even with a heavy hand, they rise tall and tender, light as their name suggests.

The buttermilk does triple duty here: it activates the soda, adds a subtle tang, and keeps the crumb soft. Roll the dough on the thicker side and don’t overwork it; a few gentle kneads is plenty, since too much handling toughens any biscuit.

Then comes the Kentucky part. Split the warm biscuits and tuck in slivers of salty, cured country ham. That funky, salty ham against the slightly sweet, fluffy biscuit is the whole magic, no condiment required. One more reason cooks love angel biscuits: the dough keeps for days in the fridge, so you can bake them off in batches as guests arrive.

Kitchen Tips

• Don’t overknead. Angel biscuits are forgiving, but heavy handling still toughens the crumb. A few folds is enough.
• The dough can be made ahead and refrigerated for several days. Pinch off and bake as needed for fresh biscuits anytime.
• Use real country ham for that authentic salty bite, and slice it thin so the biscuit stays easy to eat.
• Brush the tops with melted butter straight out of the oven for a soft, glossy finish.

Variations

• Add a smear of honey mustard or pepper jelly with the ham.
• Make them tiny for two-bite party biscuits, or larger for a breakfast sandwich.
• Tuck a slice of sharp cheddar in alongside the ham.