I thought I would share this post with you again from
several years ago, because they are a
Family Tradition to us.
Southern Ham Biscuits and Drunken Tea
I think you will love the ease of preparation.
Btw -I do apologize about the poor photo quality. I am
by means a good photographer, but wow.
I’ve come a long way, baby.
Btw -I do apologize about the poor photo quality. I am
by means a good photographer, but wow.
I’ve come a long way, baby.
Enjoy!!!!
==================================
Welcome to My Easter “Foodie Friday!”
This weekly event is hosted by our lovely friend, Gollum at
Please stop by her blog to view her creative genius, as well as,
see a list of all the other culinary participants.
* * * * * * * * * * * * * * * * *
Easter dinner is a special time in
The Grits home.
The Grits home.
We get to celebrate our Lord, Jesus Christ…
and praise him for our many blessings.
It is a time of spiritual renewal.
and praise him for our many blessings.
It is a time of spiritual renewal.
I look forward to hosting this special family gathering each year.
It has become tradition that I serve several Southern-styledishes for dinner,
but there are two items that are
but there are two items that are
always well-received.
I think it’s a great way to begin a family celebration…
Southern “Egg” Ham Biscuits
and
Drunken Peach Tea
I serve them buffet-style in my Dining Room.
Now I’m sure you remember my
Southern Rosemary and
Butter-Rubbed Biscuits
Butter-Rubbed Biscuits
from my Tablescape Thursday post.
These are similar, accept the herbs are
actually cooked into the dough – giving
them a more intense flavor.
actually cooked into the dough – giving
them a more intense flavor.
I know, I know – I can hear you saying it now…
“I don’t know nuttin’ bout cooking no biscuits!”
I promise you this – if you make these, you will have success.
(and best of all, no one will know they are not
made from scratch!)
made from scratch!)
What? Not made from scratch? Well….they kinda are!
Let’s get started….
Here are the ingredients…basic items you can get locally
or you probably already
or you probably already
have in your pantry…accept the bourbon, maybe. 🙂
1/3 Brown Sugar, 3 Tbs Bourbon,
1 Tbs finely chopped Rosemary,
1 Tbs finely chopped Rosemary,
1 Tbs finely chopped Chives,
1 can Grands Southern-Style Biscuits
1 can Grands Southern-Style Biscuits
(yep! .. canned biscuits!)
…and I know you are wondering about this….
I will share that with you a bit later.
Hint: It has to do with the “Egg” of the “Egg” Ham Biscuits.
You will also need an 8oz package of Country Ham…
For all of you die-hard salty ham haters (hiss, hiss) –
yes, you can use plain ham –
yes, you can use plain ham –
but I promise you will not be disappointed.
(1) can of Eight-Count Biscuits and (1) 8oz Package of
Ham will create about16 mini biscuits,
perfect for pre-dinner appetizers.
Ham will create about16 mini biscuits,
perfect for pre-dinner appetizers.
Let’s create the dough…this part gets tricky… 🙂
Flour your surface…
Pop open the biscuit can…
Squish together all those pre-made biscuits into a loose ball.
(At this point, you might wanna flicker some flour onto your face so your family thinks you are working reaaaally hard!)
Next… create a well in the dough and add the chopped herbs.
Remember – they need to be finely chopped.
Gently knead dough until herbs are worked through.
Not too much, as the
Not too much, as the
biscuits will lose their flakiness when baked.
Wow….all that dough making sure wears a person out…
My Sous Chef tuckered out on me.
Way too much chopping and kneading.
So, let’s get back to that tomato paste can.
And a few whacks with your rolling pin create the
shape of an…EGG!
An egg-shaped biscuit cutter.
shape of an…EGG!
An egg-shaped biscuit cutter.
Hence… “Egg” Ham Biscuits.
Bake your biscuits in a 375 degree oven for about
13-16 minutes or until golden brown.
I like to coat the inside of my ham biscuits
13-16 minutes or until golden brown.
I like to coat the inside of my ham biscuits
with mustard. I start with a dark mustard and add
just a pinch of herbs. I used some leftover chives.
just a pinch of herbs. I used some leftover chives.
After you have baked your ham slices, add a little bit of
the au jus from the cooked ham pan. This turns an
average mustard into a fantastic flavor-filled mustard!
the au jus from the cooked ham pan. This turns an
average mustard into a fantastic flavor-filled mustard!
Now for the ham glaze…start with 1/3 cup brown sugar…
…. add 3 Tbs bourbon.
Mix well.
Lay your ham in a baking pan…
Lay your ham in a baking pan…
Brush generously with the Brown Sugar/Bourbon mixture.
Bake in a 400 degree oven for 20 minutes…
and then you get this!
and then you get this!
(sorry this pic is blurry)
This ham retains some of it’s saltiness, but has a subtle
sweetness and a very mild hint of bourbon.
It’s the perfect combination of savory and sweet.
sweetness and a very mild hint of bourbon.
It’s the perfect combination of savory and sweet.
Mr Grits could eat a pan of this ham all by itself.
Don’t forget to add some of the pan drippings to the
mustard herb mixture also…
mustard herb mixture also…
This is a yummy mustard!
So before I show you the plated biscuits….
let’s prepare the
let’s prepare the
“Drunken Peach Tea”
As you know, I am an iced tea afficienado.
I love iced tea in all forms and flavors.
I love iced tea in all forms and flavors.
I created this tea many years ago for a summer BBQ.
My family loves it!
My family loves it!
Here’s all you need…
4 cups Brewed Tea, 1/2 cup Sugar,
1 can Peach Nectar, 1 small bottle
1 can Peach Nectar, 1 small bottle
red wine, 1/2 lime, 1/2 orange, 1/2 lemon.
*you can substitute Equal or another sweetener, and grape
juice for the wine.
juice for the wine.
Simply add all the ingerients into a large pitcher
and stir well…
and stir well…
Serve chilled over ice with a lime or lemon wedge.
I set up the sideboard with the biscuits and tea…
I used my cloche and Bordallo cabbage leaf plate
for the biscuits.
for the biscuits.
I am using my gold-rimmed champagne flutes for the tea. I purchased this
crystal in Prague, where crystal can be purchased sooo inexpensively.
Does it make the tea taste better? Nah! But, it sure looks pretty. 🙂
My little egg-shaped biscuits are easy to hold and eat…perfect little bites.
Before I say good-bye…I could not leave without sharing with you this
special picture. It was taken on Saturday morning, hours before I had to
say good-bye to my precious Cole.
All the family came over, and we had an Easter egg hunt just for him.
This is one of the pictures I took…
Note the chipmonk cheeks. How many jellybeans can a 3-yr old put
in his cheeks? We lost count…. 😀
I wish all of you, Dear Blogger Friends…a special Easter celebration.
From the Grits Family to your Family….I wish you…
marty (A Stroll Thru Life) says
Oh Barb, this sounds soooooooo good. I need to give it a try. Since I don’t have to make bread I can do this, I just can’t make bread that is worth eating. The pic of Cole is tooooooooo precious. Hugs, Marty
View Commentellen b. says
I’m bookmarking this so I can try these recipes soon! Thanks for re-sharing and I know what you mean about improving in the photo dept. Blogging has a way of sharpening your skills for sure! Blessings…
View CommentCindy says
That looks yummy! I hardly ever eat ham except at Easter. Can’t wait.
View CommentRamblings of a Southern Girl ~ Rhonda G says
Boy, I would be a hit with the menfolks in my family on Easter with those biscuits! Going to have to give them a try!
Super cute pic of Cole! 🙂
View CommentShirley@Housepitality Designs says
I love, love country ham biscuits…the recipe looks amazing!…Love the druken tea too..Love serving a bit of alcohol with dinner, so they won’t pay much attention to the food!! LOL…
Cole way to cute with his goodies!
View Comment