Country ham biscuits with sorghum apple butter will be served up at the Historic Homes Foundation Derby Breakfast
The 40th annual Historic Homes Foundation Derby Breakfast and 4th annual Bourbon & Biscuits is Saturday, May 5 from 9 a.m. until noon.
LOUISVILLE, Ky (WDRB) - Farmington Historic Plantation hosts the annual Historic Homes Foundation Derby Breakfast and 4th annual Bourbon & Biscuits.
Farmington Historic Plantation, 3033 Bardstown Rd., invites you to the 40th annual Historic Homes Foundation Derby Breakfast and 4th annual Bourbon & Biscuits on Saturday, May 5, 2018, from 9 a.m. until noon. For the Derby Breakfast prepared by Julep's Catering, enjoy a traditional sit-down Bluegrass-style brunch with an open bar, live band, coffee and dessert. Your buffet pass also allows you access to the separate Bourbon & Biscuits tent. Cost is $150. Those attending the Bourbon & Biscuits event will enjoy a Kentucky bourbon bar, mimosas and Bloody Mary's paired with an assortment of Southern-style biscuits, coffee and desserts. Cost is $60. Click here to purchase tickets.
Country ham biscuits with sorghum apple butter from chef James Moran of Juleps Catering at Sullivan University
12 buttermilk biscuits (recipe follows)
12 pieces fried country ham (recipe follows)
¾ cups sorghum apple butter (recipes follows)
Slice biscuits in half. Top one half with a slice of country ham. Spread one tablespoon apple butter on remaining half. Place two halves together. Repeat process until all biscuits are assembled.
Start to finish: 30 minutes
Yield: 12 biscuits
1 pound, 8 ounces bread flour
1 pound, 8 ounces all-purpose flour
4 ounces sugar
3 ounces baking powder
¾ ounces salt, plus extra for seasoning
1 pound cold butter, plus 8 ounces melted
8 ounces eggs
24 fluid ounces buttermilk
Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
In a large bowl, combine flour, sugar, baking powder and salt. Add the butter with your hands; gently toss the butter to incorporate with the flour. Texture should be a little wet and sticky.
In a separate bowl, combine the eggs and buttermilk. Add to the flour mixture, tossing to combine.
Lightly dust your work surface with flour. Roll dough out about 1 inch thick. Spread half the melted butter on dough and fold in half. Gently press down on dough to seal.
Cut biscuits to 2-inch thickness, brush with ¼ of the remaining melted butter.
Chill biscuits for about 3 to 4 minutes. Place in oven and back until golden brown, about 14 minutes. Once finished, brush with remaining melted butter and sprinkle with sea salt.
Sorghum apple butter
½ pound unsalted butter
¼ cup light brown sugar
¼ cup local sorghum
1 Granny Smith apple, diced
In a medium sauté skillet over medium heat, melt the butter. Add the brown sugar, sorghum and apples. Cook until soft. Once the apples are soft, remove from the heat. In a Vita Mix or blender blend until smooth. Let cool but continue to stir while cooling to make sure the ingredients do not sink to the bottom. You want the flavors to be in each bite of the compound butter.
Crispy Country ham
12 pieces of thinly sliced country ham about 4 inches long
Preheat your fryer to 350 Fahrenheit and fry the country ham until crispy, about 2 minutes. Remove from fryer and set aside.
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