Sweet Heat and Salt Cured Mini Sammies

Millie Johnson


These little biscuit sandwiches are a prefect finger food at any gathering . I love them for brunch with a sunny side up quail egg ! Plus it looks pretty , too. I will try to get a picture on here asap... The guys ate all my biscuits before I could get a picture !


★★★★★ 1 vote

makes 24 small sammies
15 Min
30 Min



  • 1 pkg
    country ham slices
  • 1 sm. jar(s)
    jalapeno pepper jelly
  • 24 small
    sweet potato biscuits (recipe follows)

  • 2 c
    self rising flour
  • 2 medium
    baked sweet potatoes, scooped and chilled
  • 1/2 - 2/3 c
  • 1/4 c
    lard, chilled

How to Make Sweet Heat and Salt Cured Mini Sammies


  1. 1
    Preheat oven to 350*F.
    Prick sweet potatoes with fork and microwave on high 8-10 minutes or untill tender. Remove and cool a little. Cut in half, and with a spoon ,scoop out flesh. Chunk it up a little, but do not mash. You want good size chunks. Cool in fridge or freezer til cold. Also chill lard.

    While potatoes are cooling ...
    In large bowl sift flour and cut in lard. (you want pea size pieces)
    Add in sweet potatoes and stir lightly with spatula.

    Add buttermilk , a little at a time and fold together to make a soft dough.

    Turn out onto lightly floured counter and knead about 6 or 7 times. Do not over knead .
    Roll out with rolling pin to about 1/2" thickness.

    Cut out with a 2 1/4" cookie or biscuit cutter and place on sprayed baking sheet, not touching.

    Bake 20 - 30 minutes
  2. Fry country ham slices a few minutes each side. Set aside to cool.
  3. Split biscuits . Cut country ham into smaller pieces.
    Put ham on biscuit and add a small dollop of jalapeno pepper jelly, then add biscuit top.
    Good served warm or room temp.
  4. For a breakfast/brunch treat , add a sunny-side-up quail egg to sammie !

Printable Recipe Card

About Sweet Heat and Salt Cured Mini Sammies

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