Yield: 3 dozen
|1 pack||Dry yeast|
|2 tablespoons||Water; warm (105 to 115 F)|
|5 cups||Self-rising flour|
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.