Title: Kentucky Ham 'n' Angel Biscuits
Categories: Bread
Yield: 36 Servings
| 1 | pk | DRY YEAST |
| 1/2 | c | WARM WATER (110 DEG F.) |
| 2 | c | BUTTERMILK |
| 4 1/2 | c | FLOUR |
| 1 | tb | BAKING SODA |
| 1 | ts | SALT |
| 3 | tb | SUGAR |
| 3/4 | c | SHORTENING |
| 3 | lb | COOKED COUNTRY HAM * |
* HAM SHOULD BE FULLY COOKED AND THINLY SLICED.
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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 1/3 INCH; CUT WITH 1 3/4" 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