Directions

PREP 🥒

1 hour before cooking, place 6 tablespoons of the butter into the freezer to get a deep chill. Place the flour, baking powder, S&P Seasoning, sugar, and buttermilk in the fridge to ensure they are very cold.

1. Preheat your oven to 425F. Line a sheet tray with parchment paper and lightly spray with pan spray.

2. Set aside ¼ cup of flour for bench flour.

3. In a large mixing bowl, whisk the remaining 1¾ cups chilled flour, baking powder, S&P Seasoning, and sugar.

4. Using the largest side of a box grater, shred 6 tablespoons of frozen butter and add to the flour mixture.
5. Mix with your hands until the mixture resembles breadcrumbs.
6. Using a wooden spoon, incorporate the buttermilk until combined.
7. Transfer the dough to the countertop, fold, and form into a disc.
8. Lightly flour a rolling pin and roll out the dough until 1 inch thick.
9. Cut your biscuits into the desired shape and transfer to the sheet tray, leaving ½ inch between each biscuit.
10. Transfer to the oven and bake, for 7 minutes. Rotate the pan and bake until golden brown and cooked through, about 12-15 minutes.
11. Meanwhile, cut the peaches into a large dice.

HOW TO COOK 🍳

1. Heat a large saute pan over medium high heat. Add the peaches to the hot pan along with half of the Brown Butter Truffle Honey, ½ cup of water, and a pinch of S&P Seasoning.

2. Heat until soft and sticky, about 6-8 minutes. Remove the pan from the heat and stir in lemon zest and juice to taste.
3. Heat the medium saute pan over medium-high heat and remove the ham from its packaging.
4. Add one tablespoon of butter to the pan and fry the ham for about 30 seconds per side.
5. Transfer seared ham to a paper towel-lined plate.
6. Serve up those delicious, warm biscuits topped with delicious Benton’s ham, those sweet, stewed golden peaches and a drizzle of Brown Butter Truffle Honey.  Enjoy this beautiful dish fit for a true Georgian!!