| 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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