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
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
Yields
3 Dozen