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Open House 2019

Buttermilk Biscuits with Smoked Ham & Pepper Jelly

Serves 6-8
Chef Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

This is great for an appetizer or light lunch.


1¾ c. unbleached all-purpose flour
¼ c. cake flour
2 tsp. baking powder
¾ tsp. kosher salt
½ tsp. baking soda
3 T. lard, chilled
2 T. unsalted butter, diced and chilled
¾ c. + 2 T. buttermilk

8 oz. smoked ham, sliced thin
1 c. pepper jelly


To make the biscuits, preheat the oven to 475°F. Sift together the flours, baking powder, salt and baking soda. Place in mixer with a paddle attachment. Add the lard and butter and mix on medium speed until the butter and lard is distributed in coarse crumbs. Add the buttermilk and stir until the mixture comes together into a rough ball. Place on a well-floured work surface and fold onto itself several times until the dough is smooth. Pat into a ½ inch thick disk. Place on sheet pan and rest in the refrigerator for 20 minutes. Remove from the refrigerator and cut into 2 ½ inch thick circles with round cookie cutter. Gather all the scraps together and gently pat into another small disk and continue cutting into 2 ½ inch circles. You should get approximately 10 pieces. Place on a parchment lined sheet pan and place in the middle of the oven. Bake until raised and golden brown, about 8-10 minutes.

To serve, cut in half and spread some of the pepper jelly on each cut side. Top the bottom piece of the biscuit with a few slices of the smoked ham and place the top piece of the biscuit back on top.

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