1 pk DRY YEAST
1/2 c WARM WATER (110 DEG F.)
2 c BUTTERMILK
4 1/2 c FLOUR
1 tb BAKING SODA
1 ts SALT
3 tb SUGAR
3/4 c SHORTENING
3 lb COOKED COUNTRY HAM *
* HAM SHOULD BE FULLY COOKED AND THINLY SLICED.
——————-
————– ~– COMBINE THE YEAST AND WARM WATER.
LET STAND FOR 5 MINUTES. ADD BUTTERMILK AND SET ASIDE.
COMBINE FLOUR, SODA AND SALT. CUT IN SHORTENING WITH A
PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE MEAL.
ADD BUTTERMILK MIXTURE STIRRING WITH A FORK UNTIL DRY
INGREDIENTS ARE MOISTENED. TURN BISCUIT DOUGH OUT ONTO
A LIGHTLY FLOURED BOARD AND KNEAD LIGHTLY FOUR OR FIVE
TIMES. ROLL OUT TO A THICKNESS OF 1/3 INCH; CUT WITH 1
3/4″ BISCUIT CUTTER. PLACE ON LIGHTLY GREASED BAKING
SHEET. BAKE FOR 8 TO 10 MINUTES AT 400 DEG F. OR UNTIL
GOLDEN BROWN. TO SERVE: SPLIT BISCUITS IN HALF, FILL
WITH HAM SLICES TO FORM A SMALL NOTE: BISCUITS CAN BE
COOLED AND WRAPPED AND FROZEN FOR USE AT A LATER
Yields
36 Servings