| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Londontowne | 1 | Servings | |
INGREDIENTS
| 1 | Cake yeast | |
| 2 | tb | Lukewarm water |
| 5 | c | Plain flour |
| 1 | ts | Soda |
| 2 | c | Buttermilk |
| 3 | ts | Baking powder |
| 4 | tb | Sugar |
| 1 | ts | Salt |
| 1 | c | Shortening |
INSTRUCTIONS
Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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