| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
24 |
Servings |
INGREDIENTS
| 4 |
c |
NORA MILL whole wheat flour |
| 1 |
c |
Plain white flour |
| 3/4 |
c |
Shortening |
| 3 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1 |
tb |
Baking powder |
| 2 |
c |
Buttermilk |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Dry yeast |
INSTRUCTIONS
Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast
rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add
shortening to sifted ingredients and blend well with hands. Add buttermilk
and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes.
Biscuit Roll can be refrigerated for up to two weeks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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