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1 pkg. yeast 1/4 cup sugar 2 tbsp. warm water 3 tsp. baking powder 2 cups buttermilk 1 tsp. soda 5 cup plain flour, sifted 1 tsp. salt 1 cup Crisco 1/2 cup oleo or butterDissolve yeast in warm water and add to buttermilk. Mix all dry ingredients well. Add Crisco to dry ingredients, pinching with fingers until all the shortening is in tiny pieces. Add liquids to dry ingredients and mix well. Place in covered bowl in refrigerator, and use as needed. Take out the amount of dough needed, and use enough flour to roll and cut out dough. Melt oleo in the pan you use to bake the biscuits and flop each biscuit on both sides in the oleo. Let rise 20 minutes and bake in 425° oven until brown. This recipe is good frozen on the cookie sheet. Transfer to a freezer bag. Return to a cookie sheet the amount needed for a meal. Cook in a cold oven set at 400° until golden brown (it is not necessary to thaw or let rise). Page 1 of 1 |