----------------------------NORMA WRENN NPXR56B----------------------------
1-1/2 pk Yeast
5 tb Warm water
5 c Sifted all-purpose flour
2 tb Baking powder
1/4 ts Soda
2 tb Sugar
1/2 ts Salt
2 c Shortening
1-1/2 c Buttermilk
Dissolve yeast in warm water. Sift dry ingredients
together, then cut shortening into the flour mixture.
Add buttermilk and yeast. Knead lightly--do not let
rise. Roll out and cut with a round biscuit cutter.
Cut almost through center of biscuit with a knife and
fold over to form a pocketbook shape. Bake for 20
minutes at 400°. Brush with melted butter after baking.
Source: Southern Living Hall of Fame, A Taste of Georgia
