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5 c. flour
2 pkg. dry yeast, dissolved in 1/2 c. warm water
3 tsp. baking powder
2 c. buttermilk
3 Tbsp. sugar
1 tsp. baking soda
3/4 c. shortening
2 tsp. coarse salt

Sift dry ingredients together, cut in shortening, then yeast
and milk. Mix with large spoon, real good. This makes a large
bowlful. You can pinch off each day just the amount that you want
to bake. Dough keeps up to 2 weeks in the refrigerator - covered.
Bake at 400 degrees for 12 - 15 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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