Yield: 22 biscuits
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1 1/2 cups lightly spooned flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon dry mustard
1/8 teaspoon salt
4 ounces peppered ham lunch meat, finely chopped
7 tablespoons margarine, melted and cooled
1/4 cup buttermilk

Cooking time: 10 minutes
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Preheat oven to 450 degrees.

Combine flour, baking powder, baking soda, dry mustard, salt and ham in a medium-size bowl.

Stir in 4 tablespoons of the melted margarine and the buttermilk with a fork until the dough is moistened and clings together.

Knead the dough on a lightly floured surface 8 to 10 times.
Roll out dough to 1/2 inch thickness.
Cut with a 2 inch floured biscuit cutter.
Place on ungreased baking sheet, 1 inch apart.

Bake to 10 minutes or until biscuitsare well risen and golden brown.

Remove from oven to wire rack; bursh tops with remaining melted margarine.

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