Ham and Grits Biscuits

Some of the best biscuits I’ve put in my mouth have been found at humble diners, and none is more memorable than these husky ones served one morning with soft scrambled eggs at a sleek, chrome-trimmed beanery on the road from Covington, Virginia, to Charleston, West Virginia. No doubt this style of biscuit originally came about as a way to use up a mess of leftover grits and fried country ham, a tricky proposition unless you know to use enough baking powder and lard to lighten the dough. (D