Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter
Growing up in Atlanta, Sunday mornings were defined by the sharp, salty, deeply savory smell of country ham sizzling in my grandmother's cast-iron pan. While Grandmama was a master of the drop biscuit, my time in Charleston fine-dining kitchens taught me the beauty of folding dough to create sky-high, shattering layers. We're bringing those worlds together here, stuffing these towering biscuits with crispy ham, a perfect fried egg, and a rich compound butter that channels the soul of traditional coffee-laced red-eye gravy.
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Timeline
Ingredients
- 2.5 cups all-purpose flour(Plus extra for dusting)
- 1 tbsp baking powder(Ensure it is fresh for maximum lift)
- 1 tsp baking soda
- 1.5 tsp kosher salt
- 1/2 cup frozen unsalted butter(Keep deeply frozen until the moment you grate it)
- 1 cup cold buttermilk(Full fat if you can find it)
- 8 slices country ham(Thin-cut)
- 1 tbsp ham drippings(Reserved from frying the ham)
- 4 tbsp softened unsalted butter(For the red-eye butter)
- 1 tbsp strong brewed coffee(Room temperature or cold)
- 1 tbsp sorghum syrup(Can substitute molasses if necessary)
- 1 tsp hot sauce(A vinegar-based southern style like Crystal)
- 4 whole large eggs(Farm fresh for frying)
Instructions
- 1
In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, and 1.5 tsp kosher salt. Using a box grater, grate the 1/2 cup frozen unsalted butter directly into the flour mixture. Gently toss the butter curls with your fingers until they are evenly coated in flour like little pebbles.
5 min
Tip: Working quickly prevents the heat of your hands from melting the butter. Cold fat equals flaky layers.
- 2
Make a well in the center of the bowl and pour in the 1 cup cold buttermilk. Stir gently with a fork just until a shaggy, rough dough forms. Turn it out onto a lightly floured surface and pat it into a rough rectangle. Fold it into thirds like a business letter, turn it 90 degrees, pat it out, and fold again. Repeat this folding process one last time (three folds total).
10 min
Tip: This technique is called lamination. It's the chef's secret to creating distinct, towering layers in the oven.
- 3
Pat the dough out to an even 1-inch thickness. Press a 2.5-inch biscuit cutter straight down to punch out the biscuits. Place them snugly together in a 10-inch cast-iron skillet. Pop the skillet into the freezer to chill the dough quickly.
5 min
Tip: Never twist the biscuit cutter! Press straight down and pull straight up. Twisting seals the edges and prevents the biscuit from rising.
- 4
Preheat your oven to 425 degrees F.
15 min
Tip: Letting the biscuits rest in the freezer while the oven preheats relaxes the gluten and ensures the fat is ice cold before baking.
- 5
While the biscuits chill, heat a separate large skillet over medium heat. Fry the 8 slices country ham until the fat renders and the edges get deeply crispy, about 3 minutes per side. Transfer the ham to a paper towel-lined plate. Carefully pour 1 tbsp ham drippings into a small heatproof bowl to cool slightly. Leave the remaining ham fat in the skillet for the eggs.
8 min
Tip: Country ham cooks very quickly; keep an eye on it so it doesn't dry out.
- 6
In a medium bowl, combine the 4 tbsp softened unsalted butter, 1 tbsp strong brewed coffee, 1 tbsp sorghum syrup, 1 tsp hot sauce, and the slightly cooled 1 tbsp ham drippings. Whip vigorously with a fork or small whisk until completely smooth and combined into a beautiful, caramel-colored compound butter.
5 min
Tip: The coffee and ham fat evoke traditional red-eye gravy, while the sorghum brings an earthy sweetness to balance the salt.
- 7
Transfer the skillet of chilled biscuits directly from the freezer to the hot oven. Bake until they rise sky-high and have deeply golden-brown tops.
16 min
Tip: Baking them touching each other in the skillet forces them to rise straight up rather than spreading out.
- 8
About 5 minutes before the biscuits are finished, return the skillet with the remaining ham fat to medium-low heat. Crack in the 4 large eggs and fry them sunny-side up, basting the whites occasionally with the hot fat until the edges are crispy but the yolks remain wonderfully runny.
5 min
Tip: Frying eggs in leftover ham fat is a time-honored southern tradition that seasons the egg perfectly.
- 9
Pull the hot biscuits from the oven. Carefully pull them apart at their natural flaked seams. Slather the insides generously with the red-eye sorghum butter, lay in the crispy country ham, and top with a fried egg.
3 min
Tip: Serve immediately while the biscuits are steaming hot and the butter melts right into the crumb.
Chef's Notes
The story of this dish is really the story of how I cook: respecting where a dish comes from while giving it a little push forward. The laminated dough technique is straight out of classical pastry, but baking them packed tight in a cast-iron skillet is pure Grandmama. That red-eye butter is going to change your life—try smearing any leftovers on cornbread or roasted sweet potatoes.
Frequently Asked Questions
How long does Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter take to make?
Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter takes about 52 minutes total. That includes 20 minutes of prep and 32 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter?
The main ingredients are: all-purpose flour, baking powder, baking soda, kosher salt, frozen unsalted butter, cold buttermilk, country ham, ham drippings, softened unsalted butter, strong brewed coffee, sorghum syrup, hot sauce, large eggs.
What type of meal is Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter?
Sky-High Laminated Biscuits with Crispy Country Ham & Red-Eye Sorghum Butter is categorized as: breakfast.
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