1 pk DRY YEAST 2 c BUTTERMILK 1 tb BAKING SODA 3 tb SUGAR 3 lb COOKED COUNtrY HAM
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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. --