2 cups self-rising flour
cup plus 2 tablespoons buttermilk
1/3 cup shortening
2 tablespoons butter, melted
Thinly sliced cooked country ham
Cook s note: For biscuits that will pull apart easily, roll dough to form -inch-thick rectangle. Fold dough in half crosswise; roll to 1/3-inch thickness. Cut and bake as directed.
Heat oven to 450 degrees. Grease large cookie sheet. Place flour in large bowl. With pastry blender or fork, cut in shortening until small pea-sized shortening pieces form. Add milk; stir with fork until soft, moist dough forms. On well-floured surface, knead dough gently until smooth. Roll out dough to 1/3-inch thickness. Cut with floured 2-inch round cutter. Place on greased cookie sheet. Bake at 450 degrees for 10 to 12 minutes or until light golden brown. Brush hot biscuits with melted butter. Fill split biscuits with ham slices.
Yield: 32 appetizers
Source: Martha White Flour