Title: Kentucky ham 'n' angel biscuits
 Categories: Breads
      Yield: 36 Servings
 
      1 pk DRY YEAST
    1/2 c  WARM WATER (110 DEG F.)
      2 c  BUTTERMILK
  4 1/2 c  FLOUR
      1 tb BAKING SODA
      1 ts SALT
      3 tb SUGAR
    3/4 c  SHORTENING
      3 lb COOKED COUNTRY HAM         *
 
  *       HAM SHOULD BE FULLY COOKED AND THINLY SLICED.
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  ~-- COMBINE THE YEAST AND WARM WATER. LET STAND FOR 5 MINUTES. ADD
  BUTTERMILK AND SET ASIDE. COMBINE FLOUR, SODA AND SALT. CUT IN
  SHORTENING WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE MEAL.
  ADD BUTTERMILK MIXTURE STIRRING WITH A FORK UNTIL DRY INGREDIENTS ARE
  MOISTENED. TURN BISCUIT DOUGH OUT ONTO A LIGHTLY FLOURED BOARD AND
  KNEAD LIGHTLY FOUR OR FIVE TIMES. ROLL OUT TO A THICKNESS OF 1/3
  INCH; CUT WITH 1 3/4" BISCUIT CUTTER. PLACE ON LIGHTLY GREASED BAKING
  SHEET. BAKE FOR 8 TO 10 MINUTES AT 400 DEG F. OR UNTIL GOLDEN BROWN.
  TO SERVE: SPLIT BISCUITS IN HALF, FILL WITH HAM SLICES TO FORM A
  SMALL NOTE: BISCUITS CAN BE COOLED AND WRAPPED AND FROZEN FOR USE AT
  A LATER