| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Biscuits |
3 |
Dozen |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 2 |
tb |
Water; warm (105 to 115 F) |
| 2 |
c |
Buttermilk |
| 5 |
c |
Self-rising flour |
| 3/4 |
c |
Sugar |
| 1 |
c |
Shortening |
INSTRUCTIONS
Dissolve yeast in warm water. Stir yeast mixture into buttermilk; mix
well, and set aside.
Combine flour and sugar; cut in shortening until mixture resembles coarse
meal. Add buttermilk mixture; stir until dry ingredients are moistened.
Cover and let rise in a warm place until doubled. Or cover bowl tightly,
and store in refrigerator until needed. (Dough may be stored up to 3 days.)
Punch dough down; turn dough out on a lightly floured surface. Knead
lightly 3 or 4 times.
Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place
biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12
minutes or until lighlty browned.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.
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