My aunt brought a huge tray of these to the Sunday potluck and they were the very first thing to disappear. I can’t believe this is only 3 ingredients

These Southern 3-ingredient country ham biscuits are the kind of thing that quietly steal the show at a potluck. My aunt has been bringing a huge tray of them to our family Sunday gatherings for years, and they are always the first thing to disappear. The concept is classic Southern: salty, deeply savory country ham tucked into tender, golden biscuits, with just enough fat to make everything taste luxurious. Using self-rising biscuit mix keeps this recipe firmly in the three-ingredient lane while still delivering that flaky, homemade feel.

They’re simple enough for busy weeknights, but special enough for brunch, holidays, or any time you need a warm, crowd-pleasing bite.

Serve these warm country ham biscuits straight from the oven or gently rewarmed, piled onto a simple white platter. They’re perfect on their own as a finger food for potlucks, tailgates, or holiday breakfasts. For a fuller spread, pair them with soft scrambled eggs, a fresh fruit salad, or a simple green salad with a tangy vinaigrette to balance the richness.

They also sit nicely next to a pot of beans, collard greens, or a big pan of cheesy grits. For drinks, hot coffee, sweet tea, or a light sparkling wine all complement the salty ham and buttery biscuit.

Southern 3-Ingredient Country Ham Biscuits

Servings: 18–24 small biscuits

Ingredients

2 cups self-rising biscuit mix

3/4 to 1 cup cold whole buttermilk (start with 3/4 cup, add more as needed for a soft dough)

1 1/2 cups finely chopped cooked country ham (about 6–8 ounces), trimmed of excess fat 

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the biscuits release easily and the bottoms brown evenly.

Place the finely chopped cooked country ham in a small bowl and set aside. You want the pieces fairly small so they distribute well through the dough and you get a bit of ham in every bite.

In a medium mixing bowl, add the self-rising biscuit mix. Make a well in the center and pour in 3/4 cup of the cold buttermilk.

Using a fork or your hand, gently stir from the center outward just until the dough starts to come together. If there are still dry pockets of mix, drizzle in a little more buttermilk, 1 tablespoon at a time, until you have a soft, shaggy dough. It should be moist but not soupy.