1 pkg. active dry yeast
1/4 c. water
3 c. unsifted all-purpose
1/2 tsp. salt
2 Tbsp. sugar
3 tsp. baking powder
1/2 c. butter or margarine
3/4 c. milk
Soften yeast in water. In a medium bowl combine flour,
salt, sugar and baking powder. With pastry blender, cut butter
into flour mixture. Add yeast mixture and milk. Stir until
well mixed. Cover and set aside 30 minutes. Roll or pat dough
out 1/2-inch thick. Cut with a 3-inch cutter. Place biscuits
on lightly oiled baking sheet and prick tops with fork and set
aside 45 minutes. Bake at 375 degrees for 15 to 18 minutes. These
extra light biscuits are raised with both yeast and baking
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