Kentucky ham 'n' angel biscuits
36 servings
Ingredients
| Quantity | 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 * |
Directions
* 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