| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Appetizers | 3 | Dozen | |
INGREDIENTS
| 1 | (1/4 oz.) envelope active dry yeast | |
| 1/2 | c | Warm water (105°to 115°) |
| 2 | c | Buttermilk |
| 5 1/2 | c | All-purpose flour |
| 1 1/2 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1/4 | c | Sugar |
| 3/4 | c | Shortening |
| 1/2 | lb | Shaved cooked country ham |
INSTRUCTIONS
Combine yeast and 1/2 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 1/2 inch thickness; cut with a 2 inch biscuit cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°F), free from drafts, 1 hour. Bake at 425° for 10 to 12 minutes or until lightly browned. Stuff each biscuit with shaved country ham. Yield: 3 dozen Typed in MMFormat by [email protected] Source: Southern Living Summertime Magazine Posted to MM-Recipes Digest V4 #14 by [email protected] on Jun 29, 1999
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