Southern Biscuit Board

Southern Biscuit Board

Letting my roots show with this Southern Biscuit Board. Years ago, we went to a brunch in Louisville, Kentucky for one of my best girlfriend's wedding weekends and had a southern biscuit board with bourbon glazed ham, sweet and savory pickles and all the mustard and it has been living in my brain rent free for 8 years now. This is the perfect thing to whip up for all the spring festivities and so fun to customize AND includes two of my absolute favorite local Southern (and Dallas) based products: Texas Brisket Biscuit + SideDish Honey Dijon

Ingredients:

• 6 frozen biscuits (I like cheddar and chive biscuits by TX Brisket Biscuit)

• 1.5 lb smoked bourbon maple ham, thickly sliced (or ham of choice)

• 8 oz white cheddar, crumbled

• Honey mustard (I like SideDish Honey Dijon)

• Apricot jam

• Salted butter

• 1 bunch radishes, cleaned and sliced in half

• Sweet and savory pickles (I like a mix of sweet + spicy)

• Peppadew peppers

• Dried apricots

• Orange wedges or berries

• Microgreens or arugula

Method:

1. Bake the biscuits according to package instructions.

2. ln the meantime, slice your deli meats into biscuit sandwich sized slices and crumble the cheddar. Add mustard, jam, butter, and pickles to ramekins for assembly and set aside.

3. To assemble: First, add ham, cheddar, jars and fruit to the charcuterie board. Next, zig-zag the biscuits down the middle. Tuck in microgreens and radishes in any open spaces and serve!

Print

With ImageWithout Image

Southern Biscuit Board

Yield: 6

Author: Elise Smith

Letting my roots show with this Southern Biscuit Board. Years ago, we went to a brunch in Louisville, Kentucky for one of my best girlfriend's wedding weekends and had a southern biscuit board with bourbon glazed ham, sweet and savory pickles and all the mustard and it has been living in my brain rent free for 8 years now. This is the perfect thing to whip up for all the spring festivities and so fun to customize AND includes two of my absolute favorite local Southern (and Dallas) products: Texas Brisket Biscuit + SideDish Honey Dijon

Cook modePrevent screen from turning off

Ingredients

Southern Biscuit Board

• 6 frozen biscuits (I like cheddar and chive biscuits by TX Brisket Biscuit)
• 1.5 lb smoked bourbon maple ham, thickly sliced (or ham of choice)
• 8 oz white cheddar, crumbled
• Honey mustard (I like SideDish Honey Dijon)
• Apricot jam
• Salted butter
• 1 bunch radishes, cleaned and sliced in half
• Sweet and savory pickles (I like a mix of sweet + spicy)
• Peppadew peppers
• Dried apricots
• Orange wedges or berries
• Microgreens or arugula

Instructions

1. Bake the biscuits according to package instructions.
2. ln the meantime, slice your deli meats into biscuit sandwich sized slices and crumble the cheddar. Add mustard, jam, butter, and pickles to ramekins for assembly and set aside.
3. To assemble: First, add ham, cheddar, jars and fruit to the charcuterie board. Next, zig-zag the biscuits down the middle. Tuck in microgreens and radishes in any open spaces and serve!