1 pk Yeast
5 c Flour (plain)
1 ts Soda
3/4 c Shortening
3 ts Baking powder
1 ts Salt
3 tb Sugar
2 c Buttermilk
Dissolve yeast in 1/2 c warm water. Sift dry ingredient together 1
or 2 times. Pour into large bowl. Cut in shortening. Add
buttermilk and yeast, working only until well moistened.
Refrigerate, covered, and use as needed. Make into biscuits and bake
at 400 degrees for about 12 minutes.
Variations: To make cinnamon rolls, roll out in rectanble; sprinkle
with sugar, cinnamon and butter. Roll up, starting at narrow end;
slice, bake and ice while hot with confectioners sugar and milk glaze.
NOTE: This makes about 35 regular sized biscuits. Since there are
only two people in my household, I keep the dough in a tightly
covered container in the refrigerator and just take out what we
need each day. The dough last for about 5 days with the best
flavor around day 3. I also have baked them on aluminum pie pans
(a pie pan will hold 7 or 8 biscuits) for about 5 minutes. I let
them cool off and put them pie pan and all into a gallon Ziploc
Freezer Bag and then into the freezer. When you are ready to eat
them, preheat the oven to 400 and bake the frozen biscuits about
10 minutes. (5 or 6 min. if you let them thaw first). This way I
get fresh, home-baked biscuits whenever I want them in about the
same time I would have to cook those imitation biscuits you buy in
the dairy dept. of the supermarket. (I can't stand those!) I have
also frozen the same recipe made into cinnamon rolls putting 4
rolls per pie pan. (Nancy)
