Biscuits ( feather )

Yield: 3 dozen

Measure Ingredient
1 pack Dry yeast
2 tablespoons Water; warm (105 to 115 F)
2 cups Buttermilk
5 cups Self-rising flour
¾ cup Sugar
1 cup 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 ½ inch thickness; cut with a 2 inch biscuit cutter.

Place biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 minutes or until lighlty browned.

SOURCE: Southern Living Magazine, sometime in 1980.

Typed for you by Nancy Coleman.

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