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THINKING THANKSGIVING - Ham Biscuits

Servings 120 1 1/2" biscuits

Ingredients
  

  • 5 CUPS ALL-PURPOSE FLOUR (600 grams)
  • 1 TBS. BAKING POWDER
  • 1 TSP BAKING SODA
  • 1 TBS SALT
  • 3 TBS SUGAR
  • 1 TBS INSTANT YEAST
  • 3/4 CUP SHORTENING
  • 2 1/2 CUPS BUTTERMILK

Instructions
 

  • Combine flour, baking powder, baking soda, salt, sugar, and yeast. Stir to combine well. Thoroughly cut in shortening by rubbing between your fingers and distributing evenly. Add buttermilk, all at once, mixing quickly with a flat rubber spatula. Do NOT overmix....just to combine. Transfer to a clean bowl. Cover with plastic wrap placed directly on the surface of the dough to completely seal. then cover the bowl with another piece of plastic wrap. Refrigerate overnight.
  • Next day: Turn 1/2 dough onto floured surface. It is sticky but do not knead in more flour. Just sprinkle top and pat into flat circle. Roll (very lightly) or pat dough to 1/4-inch thickness. Cut with 1 1/2-inch biscuit cutter and place on baking sheet lined with parchment or reusable pan liner. Let rise in warm place...about 45 minutes (if you want your biscuit to be a bit shorter, bake immediately). Bake in preheated 400 degree oven for 10-12 minutes or until golden brown.
  • Set up assembly line (12 at a time) for stuffing biscuits. Melted butter in squeeze bottle. It will be easier to use if you let it cool a bit. See video below
  • 12 biscuits per package
  • Fold 'drug store style'. That is an MJ term because that is the way Dorsey Drugs in Horse Cave KY packaged your purchases...no bags!!! Just big sheets of green paper, folded down from the top, and in from the sides to create a tight package!
  • Stack'em in the freezer! To serve, reheat in unopened packages until hot....10-15 minutes at 350.
  • Assembly and packaging via video

Notes

 
MaryJames dishes it out:
  • Weigh the flour. It takes out all the guesswork. It is quicker too.
  • This is the only time that I use Crisco. Much easier to rub into the flour mixture. But if you want to avoid hydrogenated fat, you can use Spectrum. Just make sure it is at room temperature. It will take a bit longer to rub into the flour mixture
  • Mixing in buttermilk quickly. Not over mixing is crucial to achieving a tender biscuit.  The dough will be very sticky.  Just cover it as directed and refrigerate.  It will be different in the morning.
  • The biscuits should touch each other when placed on the sheet pan for baking.
  • Make biscuits one day and stuff the next.  Easier when they are cold.