Rodney's Mother's Ham Biscuits
|Shortening||1⁄2 Cup (8 tbs), chilled (More For Greasing The Pan)|
|Self rising flour||3 Cup (48 tbs) (White Lily, More For Rolling Out The Dough)|
|Granulated sugar||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs), chilled|
|Baked ham||1⁄2 Pound, sliced thin|
Preheat the oven to 475°F.
Grease a baking sheet and set aside.
Combine the flour, salt, sugar, and baking soda in a large bowl.
Cut in the shortening with a pastry blender until the shortening is the size of small peas.
Add the buttermilk and stir until just mixed.
Pat or roll out the dough onto a lightly floured surface into a 1/2-inch thick round.
Cut out biscuits with a 2 1/2 or 3-mch round cookie cutter and arrange on the baking sheet.
Gently reshape leftover dough and cut again.
Bake for 15 to 20 minutes or until brown on top.
Remove the hot biscuits from the oven, split them open, add ham to each biscuit, and serve right away.