BISCUITS FOR COUNTRY HAM

2 cups self-rising flour
3/4 cup plus 2 tablespoons buttermilk (no substitute)
1/3 cup shortening
2 tablespoons melted butter
Thinly sliced cooked country ham or ham salad

Heat oven to 450 degrees F. Grease a large cookie sheet.

Place flour in a large bowl. With pastry blender or fork, cut in shortening until small pea-sized shortening pieces form. Add milk; stir with fork until a soft, moist dough forms.

On a well-floured surface, knead dough gently until smooth. Roll out dough to 1/3-inch thickness. Cut with a floured 2-inch round cutter. Flour the cutter repeatedly. Place biscuits, spaced a bit apart, on the greased cookie sheet.

Bake at 450 degrees F for 10 to 12 minutes or until light golden brown.

Brush hot biscuits with melted butter. Fill split biscuits with paper-thin country ham slices or a ham salad made in 50-50 proportions with half minced country ham, half less-salty "city" ham and real mayonnaise.

TIP:
For biscuits that will pull apart easily, roll dough to form a 1/4-inch rectangle. Fold dough in half crosswise. Roll to 1/3-inch thickness. Cut rounds and bake as directed.

Makes 32 appetizers
Adapted from source: Martha White Kitchens