Cat-Head Biscuits with Country Ham

By MarieR

Big, tender, fluffy biscuits that she pats into shape — no rolling pin needed.

Ingredients

• 5 cups White Lily Self-Rising Flour, divided
• 1 cup Shedd's Spread Country
• Crock margarine
• 1 1/4 to 1 1/2 cups buttermilk
• 12 thin slices cooked country ham (about 8 ounces total) 12 slices Colby-Jack or
• American cheese (about 9 ounces total)Optional

Preparation

Step 1

Preheat oven to 375 degrees. Lightly grease a 15-by-I0-by-l inch baking sheet (or coat with cooking | spray). Sift 4 cups self-rising flour into a mixing bowl. Pour remaining flour into a small bowl and set aside. Measure the margarine and buttermilk and have both ready.
Into the mixing bowl, add the Shedd's Spread. Mix it in with the fingers of one hand so that there
are no large globs. Add the buttermilk and quickly mix with your fingers to create a sticky dough.
Dip your other hand into the smaller bowl of flour and hold a small amount of flour in your palm. Grab a generous piece of dough with your sticky hand and drop it into the floured hand. Turn it to coat entirely with flour, then roll it into a ball. Holding the ball in your floured hand, dip your sticky fingers into the flour and then gently cup and pinch the ball into a flattened disc, about 1 inch thick. Place the dough on the pan and press it to about three-fourths of an inch thick and 4 inches across. Repeat with the remaining dough, arranging on the pan in 4 rows of 3 each.
Bake for 8 minutes on a middle rack in the oven, then turn on the broiler. Broil for 2 minutes, then rotate pan front to back. Broil an additional 1 to 3 minutes, watching closely, until the top of biscuits are lightly browned. Remove from oven.
Slice the biscuits horizontally in half. Place a slice of ham and a slice of cheese on the lower half and replace the top.