5 C. flour
3 tsp.baking powder
5 Tbsp. sugar
3/4 c. shortening
1 pkg. dry yeast
1/4 c. water
2 c. buttermilk
Mix dry ingredients, except yeast, and cut in shortening with pastry
blender. Soften yeast in warm water. Pour into shortening
mixture. Add buttermilk and stir. Roll out and cut with biscuit
cutter. If sticky, use more flour to roll out.
Place biscuits in covered container that is well floured with a
layer of wax paper between biscuits. Store in refrigerator.
Remove from refrigerator 30 minutes before baking and let rise.
Brush with melted butter. Bake at 400 degrees for 12 minutes. Will keep
in refrigerator up to 1 week.
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