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Ranch Biscuits with Ham

1 (1/4 oz.) envelope active dry yeast
1/2 c Warm water (105 degreesto 115 degrees)
2 c Buttermilk
5 1/2 c All-purpose flour
1 1/2 tb Baking powder
1/2 ts Baking soda
1 1/2 ts Salt
1/4 c Sugar
3/4 c Shortening
1/2 lb Shaved cooked country ham


Combine yeast and 1/2 cup warm water in a 4 cup liquid measuring cup; let mixture stand 5 minutes. Stir in buttermilk.

Combine all-purpose flour and next 4 ingredients in a large bowl; cut shortening into flour mixture with a fork or pastry blender until mixture is crumbly. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.

Turn dough out onto a well-floured surface, and knead 4 to 5 times.

Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour.

Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Stuff each biscuit with shaved country ham. Yield: 3 dozen


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