INGREDIENTS
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1 (1/4-ounce) envelope active dry yeast
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1/2 cup warm water (100° to 110°)
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2 cups buttermilk
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5 1/2 cups all-purpose flour
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1 1/2 tablespoons baking powder
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1 1/2 teaspoons salt $
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1/2 teaspoon baking soda
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1/4 cup sugar $
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3/4 cup shortening
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Mustard Butter
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2 pounds thinly sliced cooked ham $