Feather Biscuits Recipe
Yield: 3 DozenRecipe by luhu.jp
Ingredients:
1 package: Dry yeast,
2 tbsp: Water, warm (105 to 115 F)
2 cup: Buttermilk,
5 cup: Self-rising flour,
3/4 cup: Sugar,
1 cup: Shortening,
Directions:
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. Typed for you by
Nancy Coleman.
Source from luhu.jp
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. Typed for you by
Nancy Coleman.
Source from luhu.jp