| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Gwinn-ray |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 7/8 |
c |
Buttermilk; *see note |
INSTRUCTIONS
*Note: One cup less 2 tablespoons. Mix as for biscuits. Roll dough 1/2 inch
thick. Cut out biscuits; place on lightly greased baking sheet. Bake at 450
degrees to brown and serve stage. Remove biscuits from oven and cool. Place
in freezer bag and freeze. Bake frozen biscuits at 450 degrees until brown.
Will keep 4 to 6 weeks in freezer.
Typed October 8, 1995 Posted to EAT-L Digest 23 Sep 96
Date: Tue, 24 Sep 1996 14:14:23 -0400
From: Martha Sheppard <MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET>
NOTES : Recipe courtesy Ernest L. Gwinn.
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