| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 5 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 4 | ts | Baking powder |
| 4 | tb | Sugar |
| 1 | c | Shortning |
| 2 | pk | Dry yeast |
| 1/4 | c | Warm water |
| 2 | c | Buttermilk |
INSTRUCTIONS
Dissolve yeast in warm water. Sift dry ingredients in large bowl and cut in shortning. Add yeast and milk, mixing well. Knead quickly 20-30 times. Roll and cut out. Allow to rise 10 minutes. Bake at 400 for 12-15 minutes. Dough can be stored several days in refrigerator and made into biscuits, allowing 15-20 minutes to rise. To freeze: roll and cut and place on cookie sheet until frozen. Then put in freezer bags. To bake, don't thaw. Place biscuits in oven. Turn to 400; bake until golden brown. Biscuits will rise as oven heats. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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