5 c Flour
1 ts Baking soda
1 ts Salt
4 ts Baking powder
4 tb Sugar
1 c Shortning
2 pk Dry yeast
1/4 c Warm water
2 c Buttermilk
Dissolve yeast in warm water. Sift dry ingredients in large bowl and cut in
shortning. Add yeast and milk, mixing well. Knead quickly 20-30 times. Roll
and cut out. Allow to rise 10 minutes. Bake at 400 for 12-15 minutes. Dough
can be stored several days in refrigerator and made into biscuits, allowing
15-20 minutes to rise. To freeze: roll and cut and place on cookie sheet
until frozen. Then put in freezer bags. To bake, don’t thaw. Place biscuits
in oven. Turn to 400; bake until golden brown. Biscuits will rise as oven
heats.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings