Grand Prize Winner!
Many folks have asked for my Virginia’s Best Ham Biscuit recipe – I won the “Better Than Butter Colavita Olive Oil Recipe Contest” with this recipe – the grand prize: a trip for two to Italy with the Colavita Bicycle Racing Team where I met the Colavita brothers.
I made these southern ham biscuits with olive oil instead of butter and the result was olive oil really is better than butter in this recipe! Enjoy!
What is your favorite way to serve ham biscuits? Do you slather them with whole grain mustard or butter or both? Have you tried apple butter on a ham biscuit, it’s a delightful treat!
Cheers, Becky!
Virginia’s Best Ham Biscuits
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup extra-virgin olive oil — plus 2 tablespoons
- 3/4 cup milk
- 3 tablespoons grated Parmesan cheese
- 2 ounces ham — chopped into small pieces
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- 2 ounces thinly sliced ham — about 12 slices
Instructions
- Preheat oven to 450F.
- In a mixing bowl, mix together flour, salt and baking powder. Add 1/4 cup olive oil to the flour mixture. Stir with a fork just until olive oil is incorporated into flour. Do not overmix. Add milk, parmesan cheese and chopped ham to flour mixture. Stir until ingredients are combined.
- Turn dough onto a lightly floured board. With a floured rolling pin, roll out the dough to about 1/4 inch thick. Cut the biscuits with a round biscuit cutter. Place on an ungreased baking sheet. Bake until lightly browned — 12 to 15 minutes.
- Combine the remaining 6 tablespoons olive oil, parsley, basil and chives in a small bowl. Allow the biscuits to cool slightly after removing from the oven. Cut biscuits in half and drizzle the olive oil mixture on the inside of each biscuit. Stuff each biscuit with two ham slices. Serve while still slightly warm.
