26 April, 2014
- 5 cups self-rising flour
- 2 pkgs active dry yeast
- 1/3 cup sugar
- 1/4 cup lukewarm water
- 1 teaspoon baking soda
- 2 cups buttermilk; room temperature or lukewarm
- 1 cup shortening
Dissolve yeast in lukewarm water.
Into a large bowl, sift flour with other dry ingredients.
Cut in shortening.
Then add yeast mixture.
Stir until all flour is dampened.
Knead on floured board a minute or two.
Roll out to desired thickness and cut with biscuit cutter.
Bake at 400° for about 12 to 15 minutes or till lightly browned.
This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.
Biscuits do not have to rise before baking.