Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 1 pack | DRY YEAST |
| ½ cup | WARM WATER (110 DEG F.) |
| 2 cups | BUTTERMILK |
| 4½ cup | FLOUR |
| 1 tablespoon | BAKING SODA |
| 1 teaspoon | SALT |
| 3 tablespoons | SUGAR |
| ¾ cup | SHORTENING |
| 3 pounds | 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 ⅓ INCH; CUT WITH 1¾" 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