| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 48 | Servings | |
INGREDIENTS
| —–NORMA WRENN NPXR56B—– | ||
| 5 | c | Sifted self-rising flour |
| 1/3 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | c | Shortening |
| 2 | pk | Yeast dissolved in |
| 1/4 | c | Warm water |
| 2 | c | Buttermilk |
INSTRUCTIONS
Combine flour, soda, and sugar; cut in shortening and stir in yeast and buttermilk. Be sure to mix well. Keep covered in refrigerator at least an hour or two before using. Roll out and cut as desired. Plae on greased pan. Let rise for 2 hours. Bake at 450~ for about 10 minutes. NOTE: Dough will keep in refrigerator as long as a week. Source: Southern Living Hall of Fame, A Taste of Georgia Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997
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