Ingredients Jump to Instructions ↓

  1. 1 pk Dry yeast

  2. 2 tb Water -- warm (105 to 115 F)

  3. 2 c Buttermilk

  4. 5 c Self-rising flour

  5. 3/4 c Sugar

  6. 1 c Shortening

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in warm water. Stir yeast mixture into buttermilk; mix well, and set aside. Combine flour and sugar; cut in shortening until mixture resembles coarse meal. Add buttermilk mixture; stir until dry ingredients are moistened. Cover and let rise in a warm place until doubled. Or cover bowl tightly, and store in refrigerator until needed. (Dough may be stored up to 3 days.) Punch dough down; turn dough out on a lightly floured surface. Knead lightly 3 or 4 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 minutes or until lighlty browned. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.


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