Combine flour, buttermilk and oil in mixing bowl. Mix with fork. Work dough by folding over about 10 times. Form into ball; roll out 1/4 inch thick on wax paper. Cut with cookie cutter or sharp-edged circle to make biscuits about 1 3/4 inches in diameter (beaten biscuits are supposed to be small, thin and rather bland). Use fork to prick top of each biscuit 4 times, making a "W" design on top. Bake on lightly greased cookie sheet on center rack in 450°F oven for 5 minutes only, then broil for 1 to 2 minutes to lightly brown top, watching carefully. (Don't move pan or oven rack closer to broiler.) Cool on rack and store in airtight container.
Slice each biscuit in half. Serve with country ham and butter sauce. Makes 3 1/2 to 4 dozen, 1 3/4 -inch round biscuits.
Cranberry Orange Butter: In food processor combine one 14.5-ounce container Marzetti® cranberry sauce with orange (1-2/3 cups), 1 pound (4 sticks) unsalted butter (at room temperature and cut up), 4 teaspoons sugar, and 4 to 6 drops of pure orange oil. Cover and process until mixture is combined, scraping sides of bowl occasionally. Transfer to covered container. Cover and store in refrigerator up to 2 weeks. Bring to room temperature before serving. Serve on beaten biscuits. Makes about 3 3/4 cups.
If you can't find cranberry sauce with orange at your local store: Substitute one 16-oz. can whole berry cranberry sauce and 1 teaspoon finely shredded orange peel.