Ingredients
1
package regular active dry yeast
1/2
cup warm water (105°F to 115°F)
2
cups buttermilk
5 1/2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
4 1/2
teaspoons baking powder
1 1/2
teaspoons salt
1/2
teaspoon baking soda
3/4
cup shortening
1
cup butter, softened
2
tablespoons finely chopped sweet onion
2
tablespoons spicy brown mustard
2
lb thinly sliced cooked ham
Preparation
Spray cookie sheets with cooking spray. In 4-cup glass measuring cup, mix yeast and warm water; let stand 5 minutes. Stir in buttermilk.
In large bowl, mix flour, sugar, baking powder, salt and baking soda; cut in shortening with pastry blender or fork until mixture looks like coarse meal. Add buttermilk mixture, stirring with fork just until dry ingredients are moistened.
On well-floured surface, knead dough 4 to 5 times. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
Heat oven to 425°F. Uncover biscuits. Bake 10 to 12 minutes or until golden.
In small bowl, stir butter, onion and mustard until blended. Split warm biscuits; spread cut sides with butter mixture. Fill biscuits with ham.
