2 c All purpose flour
1 tb Baking powder
1/2 ts Baking soda
Sugar (dash)
1/4 ts Salt
1/4 ts Ground ginger
1/8 ts Ground red pepper
1/3 c Shortening
1/2 c Ham, cooked, chopped
1/3 c Fresh herbs, snipped
- parsley, thyme, chives
3/4 c Buttermilk
Dijon-stryle mustard
-(Optional)
Combine the flour, baking powder, baking soda, sugar, salt, ginger
and red pepper in a large bowl. Cut in the shortening until the
mixture resembles coarse crumbs.* Add the chopped ham and snipped
herb. Toss until combines. Add the buttermilk all at once. Stir
until the dough clings together.
Knead the dough gently on a floured surface fro 10 to 12 strokes.
Roll or pat the dough to a thickness of 1/2 inch. Cut with a 1 1/2-
to 2 1/2-inch round cutter, dipping the cutter into flour between
cuts. Place the biscuits on an ungreased baking sheet and brush the
tops with melted butter. Bake in a 425F oven for 15 to 20 minutes ,
until golden. Serve warm. Serve with Dijon-style mustard, if
desired. Makes 12 large biscuits or 24 small biscuits.
* TIP: The shortening can be cut in with a food processor. Combine
all of the dry ingredients in the processor bowl, then add the
shortening. Process, using an on/off action, until the mixture
resembles coarse crumbs. Transfer the mixture to a large bowl and
continue as directed. [Gifts with a Southern Flavor; Jeannette
Ferrary] [Country Home; December 1994]
Posted by Fred Peters.
Submitted By FRED PETERS On 11-21-94 1058
