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5 c. sifted self-rising flour 1/3 c. sugar 1 tsp. baking soda 1 c. vegetable shortening 2 pkg. dry yeast, dissolved in 1/4 c. lukewarm water 2 c. buttermilk Cut shortening into dry ingredients. Add yeast mixture and buttermilk, stirring until well mixed. Roll and cut as desired. Suggest rolling to 1/4 to 3/8-inch thick and then cutting with 2 1/2 to 2 3/4-inch thick round biscuit cutter; fold over at 1/2 point. Bake in lightly greased sheet pan at 450 degrees. Unbaked dough may be kept for up to one week in refrigerated, covered container. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |