Springtime, at least in my mind, is synonymous with brunch. Easter brunch, Mother’s Day brunch, we-stayed-up-too-late-working-on-a-new-DIY-project-and-missed-breakfast brunch. Okay, maybe that last one is just us, but you get my point. This time of year, I’ll take any excuse to eat outside. Winter is long and cold, so it’s no surprise people flock to any restaurant that has outdoor seating the moment it’s warm enough to do so. Really, brunch is hard to beat – there’s a combination of sweet and savory foods, plus fruity and bubbly drinks (I mean, we had a brunch party for Clara last year).
I first had these biscuits at a wedding shower I hosted last year. The bride’s mom made them, and I was pretty obsessed with them (so was everyone else at the shower, judging by how fast they disappeared). When I was planning the menu for Clara’s party, I knew for sure I wanted some type of biscuit. I remembered these from the shower and was so happy I added them to the menu because they were the first food to go.
Calling these biscuits is sort of a misnomer because they’re more like a cross between a biscuit and a dinner roll. They use shortening, which I was a little hesitant about since I typically use butter in everything, but the result is actually quite good. These also call for yeast, giving them a very light and airy texture. Smithfield ham is a salty, dry-cured ham, and a little goes a long way. I served the biscuits plain at the party, but I prefer them with a bit of Dijon mustard spread on. These are the perfect appetizer or addition to a brunch menu, and I’ll certainly be making them again the next time I have an occasion to have nearly 5 dozen of them in my house.