Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 4 cups | NORA MILL whole wheat flour |
| ¾ cup | Shortening |
| 1 teaspoon | Salt |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 cup | Plain white flour |
| 3 tablespoons | Sugar |
| ½ cup | Water |
| 2 cups | Buttermilk |
| 1 tablespoon | Dry yeast |
Mix 1 Tbsp. yeast with ½ cup warm water and 1 Tbsp. sugar. Let yeast rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp.
sugar. Add shortening to sifted ingredients and blend well with hands. Add buttermilk and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes. Biscuit Roll can be refrigerated for up to two weeks.