Ready in 1 hour
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Heat oven to 425 degrees. Scramble egg until cooked; cool slightly. Cut one-four cup margarine into flour in large bowl until mixture resembles fine crumbs. Stir in buttermilk, sour cream, ham and scrambled egg until soft dough forms. Turn dough onto lightly floured surface. Knead 3 or 4 times. Roll dough 3/4 inch thick. Cut with floured 2 1/2 inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 11 to 15 minutes or until light golden. Brush tops with melted margarine. Yield: about 12 biscuits. (For a cheesy variation, decrease amount of ham to 1 cup and stir in 1/2 cup cheddar cheese.)
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