SERVINGS
24 biscuits (approximately)
INGREDIENTS
· 5 cups flour
. 1 cup Crisco
. 1 tsp baking soda
· 3 tbs baking powder
· 1 tsp salt
· 3 tbs sugar
· 1 pkg. powdered yeast
· 1/4 cup warm water
· 2 cups buttermilk
DIRECTIONS
1. Preheat oven to 450°F (230°C). Grease a baking sheet; set aside.
2. In a large mixing bowl sift together flour, sugar, baking powder, baking soda and salt.
3. Cut in shortening to resemble small peas; set aside.
4. Dissolve yeast in 1/4 cup warm water (105°-115°F / 40° to 45°C).
5. Add 1 tsp sugar to yeast to proof. (it should double in volume within 20 minutes). If it doesn’t, the yeast is not active and will not work.
6. Add yeast and buttermilk to flour mixture and mix with a fork to make a soft dough. Knead briefly.
7. Roll out on a floured surface the amount of dough you wish to use and with a biscuit cutter.
8. Place on baking sheet and bake until puffed and golden, about 10 minutes.
COMMENTS
1. This is a good recipe, and is easier than it sounds.
2. You can store this dough for about 2 weeks in the refrigerator.
3. Store it in a large Ziploc bag sprayed with cooking spray, and pinch off the amount you want to use each time.
