1 pk Dry yeast
2 tb Water; warm (105 to 115 F)
2 c Buttermilk
5 c Self-rising flour
3/4 c Sugar
1 c Shortening
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.
Yields
3 Dozen
