Yield: 1 servings
|5 cups||Flour (plain)|
|3 teaspoons||Baking powder|
Dissolve yeast in ½ c warm water. Sift dry ingredient together 1 or 2 times. Pour into large bowl. Cut in shortening. Add buttermilk and yeast, working only until well moistened.
Refrigerate, covered, and use as needed. Make into biscuits and bake at 400 degrees for about 12 minutes.
Variations: To make cinnamon rolls, roll out in rectanble; sprinkle with sugar, cinnamon and butter. Roll up, starting at narrow end; slice, bake and ice while hot with confectioners sugar and milk glaze.
NOTE: This makes about 35 regular sized biscuits. Since there are only two people in my household, I bake them on aluminum pie pans (a pie pan will hold 7 or 8 biscuits) for about 5 minutes. I let them cool off and put them pie pan and all into a gallon Ziploc Freezer Bag and then into the freezer. When you are ready to eat them, preheat the oven to 400 and bake the frozen biscuits about 10 minutes. (5 or 6 min. if you let them thaw first). This way I get fresh, home-baked biscuits whenever I want them in about the same time I would have to cook those imitation biscuits you buy in the dairy dept. of the supermarket. (I can't stand those!) I have also frozen the same recipe made into cinnamon rolls putting 4 rolls per pie pan. (Nancy)
SOURCE: Sunburst Samplings - compiled by The Sunburst Banks of Mississippi Contributed by Delores Lane Typed for you by Nancy Coleman