Angel Biscuits and Country Ham

Classic, elegant yet simple. When you work with the very best, less is always more. I had an opportunity to go on a photo shoot with my friends Karen and Doug of Middleburg Photo. It was great fun to watch them work – check out their website, www.middleburgphoto.com you will be amazed at the diversity and quality. At this photo shoot I met Jennifer Buracker of Cassel Designs, http://www.casseldesigns.com/. She makes some of the most beautiful tablecloths, the workmanship is superb. My friend Amy at Country Way did the flowers http://www.wix.com/countryway/country-way and they speak for themselves. If you want something special for your next event, look no further. I was brought in to the mix for my table settings, something I love to do. All of this classic county style wouldn’t be complete without ham biscuits. This recipe is an old one, as you can see from the ingredient list it uses every leavening agent known to make a biscuit light – I am sure it came out of determination of someone who wanted to be known for her perfect ham biscuits. I have been able to purchase just a pound of country ham from the deli, I have had a whole country ham in my refrigerator before. We got it at Christmas, used it through Easter – more ham than a person should consume..

5 cups of Cake Flour (such as Swans Down, not self-rising)

1 Tbs Baking Powder

1 tsp Baking Soda

1/4 cup Granulated Sugar

2 tsp Salt

1 cup Solid Vegetable Shortening

2 cups Buttermilk

1 quarter ounce package of active dry yeast dissolved in 1/4 cup of very warm water, let proof for about 10 minutes

1 lbs of Smithfield Country Ham, sliced very thin

  • Pre-heat the oven to 400 degrees
  • Sift the flour, baking powder, baking soda, sugar and the salt into a large bowl
  • Using a pastry blender, cut in the shortening until the texture resembles coarse meal
  • Add the buttermilk and yeast mixture
  • stir until well combined, just until a soft dough is formed
  • Turn out the dough onto a well floured surface and knead lightly for about a minuet
  • Using a floured rolling-pin roll the dough out to about 1/2″ thickness
  • Use a 2″ round cutter and place the biscuits on an ungreased cookie sheet spacing about and inch apart
  • Gather scraps, re-roll and cut the rest
  • Bake for about 15-18 minutes until the biscuits are puffed and light golden brown
  • Serve with thinly sliced country ham, or plenty of butter and honey
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