Ranch biscuits with ham
3 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (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 |
Directions
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