Instructions: For the Buttermilk Biscuits: Preheat oven to 425 degrees. Line two baking sheets with Silpats or parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Using a pastry cutter, two knives, or your fingertips, blend in the 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in the buttermilk, and mix until dough holds together. Turn dough out onto a lightly floured surface, and knead briefly until smooth.

Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter. Place biscuits on prepared baking sheet. Prick the tops with a fork, and brush with the melted butter. Bake until just lightly golden, 12 to 15 minutes. Transfer biscuits to a wire rack to cool. (

Makes about 3 dozen biscuits)

To make the Grits: Bring water to a boil in a deep, heavy-bottomed saucepan. Add grits, salt, and pepper. Return to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, until thickened, 20 to 30 minutes.

Cut the fat from edges of ham slices. Add fat to a medium cast-iron skillet. Cook over medium heat until fat renders. Score edges of ham slices. Add ham slices to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham slices from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.