Yield: 3 Dozen
| Measure | Ingredient |
|---|---|
| 1 \N | (1/4 oz.) envelope active dry yeast |
| ½ cup | Warm water (105øto 115ø) |
| 2 cups | Buttermilk |
| 5½ cup | All-purpose flour |
| 1½ tablespoon | Baking powder |
| ½ teaspoon | Baking soda |
| 1½ teaspoon | Salt |
| ¼ cup | Sugar |
| ¾ cup | Shortening |
| ½ pounds | Shaved cooked country ham |
Combine yeast and ½ cup warm water in a 4 cup liquid measuring cup; let mixture stand 5 minutes. Stir in buttermilk.
Combine all-purpose flour and next 4 ingredients in a large bowl; cut shortening into flour mixture with a fork or pastry blender until mixture is crumbly. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a well-floured surface, and knead 4 to 5 times.
Roll dough to ½ inch thickness; cut with a 2 inch biscuit cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85øF), free from drafts, 1 hour.
Bake at 425ø for 10 to 12 minutes or until lightly browned. Stuff each biscuit with shaved country ham. Yield: 3 dozen Typed in MMFormat by cjhartlin@... Source: Southern Living Summertime Magazine Posted to MM-Recipes Digest V4 #14 by cjhartlin@... on Jun 29, 1999