Yield: 36 biscuits
| Measure | Ingredient |
|---|---|
| 1 \N | 1/4 oz pkg. active dry yeast |
| 2 tablespoons | Warm water (110 degrees |
| 5 cups | All-purpose or WW flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking Soda |
| 3 tablespoons | Sugar |
| 1 cup | Softened butter or veg. oil |
| 2 cups | Buttermillk |
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