Yield: 36 biscuits
|1||1/4 oz pkg. active dry yeast|
|2 tablespoons||Warm water (110 degrees|
|5 cups||All-purpose or WW flour|
|1 teaspoon||Baking Soda|
|1 cup||Softened butter or veg. oil|
Dissolve yeast in warm water and set aside. In a large bowl, combine flour, salt, soda and sugar. Cut in butter or stir in oil. Make a well in center, and add buttermilk and yeast, incorporating them gradually into dough with a wooden spoon. Batter will be sticky, Refrigerate dough in tightly closed plastic bag or bowl until ready to use. Do not allow dough to rise.
Preheat oven to 450~. Knead dough, adding enough flour to keep it from sticking when it is rolled out. Roll to ½-inch thickness and cut into desired shape. Bake on a greased pan 10 minutes. Makes a large batch of more than 3 dozen. Tested recipe reprinted from the Houston Chronicle. Contributed by Vickie Huckabay.
Posted by Kay Crowley, Boomerville USA * Houston TX * 713-370-1448