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.