Servings 24 biscuits
- 5 cups self-rising flour
- 2 pkgs active dry yeast
- 1/3 cup sugar
- 1/4 cup water lukewarm
- 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.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Calories: 195kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 68mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34mcg | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg