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