1 pk DRY YEAST 2 c BUTTERMILK 1 tb BAKING SODA 3 tb SUGAR 3 lb COOKED COUNTRY HAM --- ------------------------------------------ ~------------- ~-- COMBINE THE YEAST LET STAND FOR 5 MINUTES. ADD BUTTERMILK COMBINE FLOUR, SODA AND SALT. CUT IN PASTRY BLENDER UNTIL MIXTURE RESEMBLES ADD BUTTERMILK MIXTURE STIRRING WITH A INGREDIENTS ARE MOISTENED. TURN BISCUIT A LIGHTLY FLOURED BOARD AND KNEAD TIMES. ROLL OUT TO A THICKNESS OF 1/3 3/4 BIS UIT CUTTER. PLACE ON LIGHTLY GREASED SHEET. BAKE FOR 8 TO 10 MINUTES AT 400 GOLDEN BROWN. TO SERVE: SPLIT BISCUITS WITH HAM SLICES TO FORM A SMALL NOTE: COOLED AND WRAPPED AND FROZEN FOR USE 1/2 c WARM WATER (110 DEG F.) 4 1/2 c FLOUR 1 t SALT 3/4 c SHORTENING COOKED AND THINLY SLICED. -- ¥ ---- AND WARM WATER. AND SET ASIDE. SHORTENING WITH A COARSE MEAL. FORK UNTIL DRY DOUGH OUT ONTO LIGHTLY FOUR OR FIVE INCH; CUT WITH 1 BAKING DEG F. OR UNTIL IN HALF, FILL BISCUITS CAN BE AT A LATER
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