Prep 2 hrs
Cook 15 mins
This is a recipe from an old church cookbook of mine. Prep time includes rising time.
- 5 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons sugar
- 1 cup shortening
- 2 cups buttermilk
- 1 package yeast
- 1⁄4 cup warm water
- Dissolve yeast in water and set aside.
- Sift all dry ingredients and cut in shortening.
- Add buttermilk and yeast and mix well.
- Pour onto floured board and knead.
- Then roll out to 1/4 or 1/2 inch thickness and cut.
- Put into greased baking pan and let rise to double size (about 1 1/2 hours).
- Bake at 400 degres for 15 minutes.
- This dough will keep in a refrigerator for a week if covered tightly.
- After cutting the biscuits out, they can be frozen on the pan and then placed in a plastic bag.
- They will not stick together.
- Take out as many as necessary and let them rise from one to two hours.
- Then bake.
These are wonderful, light, tasty morsels. Perfect for sopping up a nice white wine sauce over chicken or with honey/jam alongside your eggs in the morning!
These biscuits came out so light and they are delicious. My family ate every last one!