1/2 cup salted butter, softened
2 cups self-rising flour
¼ cup buttermilk
1 – 8 oz carton sour cream
Country Ham Pate:
1 lb good quality country ham
1/2 cup Duke’s mayonnaise
1/4 cup French mustard
Optional: 2T sweet relish
Preheat oven to 400. Cut butter into flour with pastry cutter till crumbly. Add buttermilk and sour cream. Stir just until moistened well. Knead briefly and lightly on floured surface. Roll to 1/4 to 1/2 inch thickness. Cut with desired sized cutter (I used a jigger). Place on baking sheet. Bake 13 – 15 min. Ovens may vary (mine only took 7-10 min).
Buy sliced country ham and bake in oven about 10 min or until done. Tear into pieces about the size of your palm removing fat. Grind in Cuisinart until fine. Transfer to bowl and then add mayo and mustard.
Slice biscuits. Dab desired amount of pate on biscuit. Assemble and brush with melted butter.
May freeze assembled biscuits.
Bake unthawed ham biscuits in 400-degree oven for about 10 minutes or until desired color/crunchiness.