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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This is a recipe from an old church cookbook of mine. Prep time includes rising time. Ingredients:
5 cups all-purpose flour |
5 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
5 tablespoons sugar |
1 cup shortening |
2 cups buttermilk |
1 package yeast |
1/4 cup warm water |
Directions:
1. Dissolve yeast in water and set aside.
2. Sift all dry ingredients and cut in shortening.
3. Add buttermilk and yeast and mix well.
4. Pour onto floured board and knead.
5. Then roll out to 1/4 or 1/2 inch thickness and cut.
6. Put into greased baking pan and let rise to double size (about 1 1/2 hours).
7. Bake at 400 degres for 15 minutes.
8. This dough will keep in a refrigerator for a week if covered tightly.
9. After cutting the biscuits out, they can be frozen on the pan and then placed in a plastic bag.
10. They will not stick together.
11. Take out as many as necessary and let them rise from one to two hours.
12. Then bake.
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