Kentucky Derby Brunch Biscuits with Ham and Fig Chutney

Kentucky Derby entertaining calls for something a little festive, a little Southern, and completely delicious. These Kentucky Derby biscuits with ham, fig chutney, and blue cheese butter are a beautiful brunch idea for Derby Day.

And if you're looking for more Derby ideas, see our Kentucky Derby food ideas.

Whether you're hosting a Derby brunch, setting out a morning buffet, or planning a menu for the first Saturday in May, this recipe turns a few make-ahead components into a memorable sandwich your guests will love.

You can serve them assembled as brunch sandwiches or set out each part separately so guests can build their own.

How to Serve These Kentucky Derby Biscuits

Serve warm biscuits with slices of smoked ham, a spoonful of figgy port chutney, and a swipe of blue cheese butter. For parties, you can build the sandwiches just before serving or set everything out buffet-style so guests can assemble their own.

The Components

These Derby brunch biscuits come together with four simple components. You can make all of them for the full experience, or choose just one or two elements to simplify.

Fluffy Cream Cheese Biscuits

These tender, fluffy biscuits are the base of the recipe and can be made the same day or a day ahead. Three leavening ingredients-yeast, baking powder, and baking soda-always ensure light biscuits.

Ingredients

• Yield: Makes about 18 biscuits
• Total: 45 Minutes

• 1 (¼-oz.) envelope active dry yeast
• ¼ cup warm water (105° to 115°)
• 5 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 (8-oz.) package cold cream cheese, cut into pieces
• ½ cup cold butter, cut into pieces
• 1 ¼ cups buttermilk
• Parchment paper
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand for 5 minutes.
2. Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.
3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to ¼ cup additional flour as needed to prevent sticking.
4. Roll dough to ¾-inch thickness. Cut with a 2 ½-inch round cutter, rerolling scraps once. Arrange biscuits on two parchment-lined baking sheets.
5. Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.

If you love homemade biscuits, you may also enjoy our drop biscuit recipe or this buttermilk biscuit recipe for more ideas.

Ginger Brown Sugar Smoked Ham

This glazed ham brings sweet, smoky flavor and makes enough for sandwiches plus extra servings. If you're working with leftovers, don't miss these easy leftover ham recipes for more ways to use it throughout the week.

Grab a bottle of your favorite spicy (or "hot") ginger ale (such as Blenheim from South Carolina, Buffalo Rock from Alabama, or a spicy Jamaican-style ginger beer) to use in this recipe.

• Yield: Makes 16 to 18 appetizer servings
• Total: 4 Hours, 50 Minutes

Ingredients

• 1 (8- to 9-lb.) smoked, ready-to-cook, bone-in ham
• 2 (12-oz.) bottles or cans of spicy ginger ale
• ½ cup bourbon
• ¼ cup firmly packed dark brown sugar
• 2 teaspoons coarsely ground black pepper
• ½ teaspoon kosher salt
• ½ teaspoon dry mustard
• ¼ teaspoon ground red pepper

Instructions

1. Preheat oven to 325°. Remove skin from ham, and trim fat to ¼-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham, fat side up, in a roasting pan; add ginger ale and bourbon to the pan. Cover loosely with foil.
2. Bake, covered, at 325° for 4 to 4 ½ hours or until a meat thermometer inserted into ham registers 140°, basting with pan juices every 30 minutes.
3. Stir together brown sugar, pepper, salt, dry mustard, and ground red pepper. Remove ham from oven; uncover and sprinkle sugar mixture over ham, lightly pressing mixture into fat.
4. Bake, uncovered, at 325° for 20 to 25 minutes or until the crust is browned and a meat thermometer registers 145°. Transfer ham to a cutting board, and let stand 15 minutes before carving.

Figgy Port Chutney

The fig chutney adds a sweet, rich layer that pairs beautifully with the ham and blue cheese butter. This chutney pairs beautifully with roasted meats and is also delicious with cheeses and sandwiches.

• Yield: Makes about 1 ¼ cups
• Total: 1 Hour, 5 Minutes

Ingredients

• 1 tablespoon butter
• 1 large shallot, finely chopped
• 1 cup chopped dried Mission figs
• ½ cup port
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon salt
• ½ cup fig preserves
• 2 teaspoons chopped fresh thyme

Instructions

Melt butter in a saucepan over medium heat; add shallot, and sauté 3 to 5 minutes or until tender. Stir in figs, port, honey, apple cider vinegar, pepper, and salt. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, for 15 minutes or until liquid is almost completely absorbed.

Remove from heat, and stir in preserves and thyme-cool for 30 minutes. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week. (If chilled, let stand 30 minutes before serving.)

You may also enjoy this easy Savory Italian Plum Chutney!

Blue Cheese Butter

A little blue cheese butter melts into the warm biscuits and adds just enough savory richness. This savory butter is also wonderful served with grilled meats or warm vegetables.

Serve over warm biscuits for melt-in-your-mouth goodness.

• Yield: Makes 1 cup
• Total: 10 Minutes

Ingredients

• 1 (5-oz.) wedge soft-ripened blue cheese, rind removed
• ½ cup butter
• 1 green onion, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly ground pepper

Instructions

Let cheese and butter come to room temperature. Mix cheese, butter, and remaining ingredients with a fork until thoroughly blended. Serve immediately. Store in refrigerator for up to 1 week.

How to Assemble Derby Biscuits

Split warm cream cheese biscuits. Spread the bottoms with blue cheese butter, add slices of warm or room-temperature ham, and spoon a little figgy port chutney over the top. Finish with the biscuit tops and serve immediately.

For a Kentucky Derby party, you can also serve the biscuits open-faced or let guests assemble their own.

These biscuits also make a wonderful addition to spring brunch menus alongside recipes like our popular spinach bacon quiche or roasted asparagus with dill sauce.

Prefer the quick version? Use the recipe card below to assemble the biscuits, then scroll for the full component recipes and tips.

Make Ahead Tips

The biscuits can be baked 1 day ahead and gently rewarmed before serving. The fig chutney and blue cheese butter can both be made ahead and refrigerated until needed. The ham can also be baked earlier in the day and sliced before serving.

When ready to serve, simply warm the biscuits, slice the ham, and assemble.

Best Way to Reheat Biscuits

Fresh biscuits are always best, but you can rewarm leftovers successfully for up to 2 days.

• Oven: Wrap split biscuits in foil and warm at 350°F for 8 to 10 minutes.
• Skillet + Oven: Butter the cut sides, lightly toast in a skillet, then finish warming in a 350°F oven.
• Air Fryer: Wrap in foil and use the reheat setting just until warmed through.

More Kentucky Derby Inspired Recipes and Ideas

• Kentucky Derby Party Ideas
• Derby Bars
• Mint Julep
• Ham and Asparagus Frittata Recipe