1 pk DRY YEAST 1 ts SALT
1/2 c WARM WATER (110 DEG F.) 3 tb SUGAR
2 c BUTTERMILK 3/4 c SHORTENING
4 1/2 c FLOUR 3 lb COOKED COUNTRY HAM *
1 tb BAKING SODA
* HAM SHOULD BE FULLY COOKED AND THINLY SLICED.
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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