Post by mandie68 on Aug 13, 2002 1:12:36 GMT -5
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons baking powder
4 Tablespoons sugar
1 cup shortening (regular or butter flavored)
2 pkgs yeast (or 2 Tablespoons dry yeast)
1/4 cup very warm water
2 cups buttermilk
Dissolve yeast in the warm water. Sift dry ingredients together and cut in shortening. Add yeast and milk to dry ingredients, mixing well. Knead quickly 20-30 times. Roll out to a little less than 1/2" thickness and cut buscuits. Allow to rise for 10 minuts....Bake in 400 degree oven. If you don't use all the dough, store what's left in the fridgerator.
Hint:
Dough can be stored several days in refrigerator in air tight container and made into biscuits as desired. They are fluffier (more like rolls) if you let them rise 15 minutes before putting into oven, but are still perfectly good to go ahead and put right into the over from the fridge.
If you don't have buttermilk, you can use regular milk with 2 Tablespoons vinegar added to it.
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons baking powder
4 Tablespoons sugar
1 cup shortening (regular or butter flavored)
2 pkgs yeast (or 2 Tablespoons dry yeast)
1/4 cup very warm water
2 cups buttermilk
Dissolve yeast in the warm water. Sift dry ingredients together and cut in shortening. Add yeast and milk to dry ingredients, mixing well. Knead quickly 20-30 times. Roll out to a little less than 1/2" thickness and cut buscuits. Allow to rise for 10 minuts....Bake in 400 degree oven. If you don't use all the dough, store what's left in the fridgerator.
Hint:
Dough can be stored several days in refrigerator in air tight container and made into biscuits as desired. They are fluffier (more like rolls) if you let them rise 15 minutes before putting into oven, but are still perfectly good to go ahead and put right into the over from the fridge.
If you don't have buttermilk, you can use regular milk with 2 Tablespoons vinegar added to it.