Recipe By : Southern Living Magazine, 1980
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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" thickness; cut with a 2" biscuit cutter. Place
biscuits on lightly greased baking sheets; bake at 450°F for 10 to
12 minutes or until lightly browned.
