If you enjoyed our last blog post featuring the talented Lauren Furey, you're in for another treat! I'm thrilled to be back in the kitchen with her, and this time we're whipping up something truly special — a mouthwatering Biscuit Panzanella Salad. This fresh and flavorful dish is a fun twist on a Southern classic, inspired by none other than the legendary Nathalie Dupree. We’ve put our own spin on her beloved recipe, which you can also find in my cookbook.

I'm always on the lookout for creative ways to use up the extra biscuits I almost always have in my kitchen. This recipe is a perfect example — it transforms leftovers into something completely fresh and exciting! 

Instructions 

Step 1: Make the Biscuit Croutons

1. Preheat oven to 350°F.

2. Line a baking sheet with foil.

3. Cut biscuits into bite-sized pieces.

4. Spread biscuit pieces on the foil-lined baking sheet in a single layer.

5. Drizzle with 1½ teaspoons olive oil and use your hands to coat all pieces evenly.

6. Bake for 10–15 minutes, or until golden brown and crispy.

7. Remove from oven and let cool completely. (You can make these 1–2 days ahead!)

Step 2: Prepare the Candied Country Ham (Optional)

1. Preheat oven to 375°F.

2. Line a baking sheet with foil.

3. Lay down 4–8 oz. of country ham slices.

4. Sprinkle each slice with 2–4 tablespoons of brown sugar (as desired).

5. Bake for 10 minutes, flipping halfway through.

6. Watch closely to avoid burning the sugar—every oven varies!

7. Let cool, then chop into bite-sized pieces if using in the salad.

Step 3: Assemble the Panzanella

1. In a large bowl, gently combine:

   • Tomatoes 

   • Cherry tomatoes 

   • Sliced onion

   • Chopped basil

   • Lemon balm or lemon zest

   • Fresh lemon juice

   • Optional candied country ham pieces

   • Chopped peach

   • Chopped cucumber

2. Add about ¾ of the cooled biscuit croutons and toss gently to combine.
   

Shop the Post: 

Buttermilk Biscuits 

Sliced Country Ham 

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