Yeast Biscuits #2 Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Flour,
1 cup: Shortening,
1/4 cup: Sugar (less if you prefer, but needs some for rising)
3/4 tsp: Soda,
1 tsp: Salt,
3 tsp: Baking powder,
2 cup: Buttermilk,
1 package: YEAST PROOFED IN:,
1/4 cup: Lukewarm water,
Directions:
Date: Mon, 24 Jun 1996 11:00:50 -0400
From: Mary H Mizwa
This is a recipe from my mother, Rhae House, that produces wonderful
biscuits.
Sift all dry ingredients into bowl, work in shortening. Add buttermilk,
then yeast. Knead gently on floured board, roll and pinch off small ball
or cut. Melt margarine or butter in biscuit pan. Turn biscuits in butter,
when placed in pan. Bake biscuits at once at 350 degrees until brown, or
store in refrigerator and cook as needed.
This makes a big batch, and stays good in refrigerator up to a week.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
From: Mary H Mizwa
This is a recipe from my mother, Rhae House, that produces wonderful
biscuits.
Sift all dry ingredients into bowl, work in shortening. Add buttermilk,
then yeast. Knead gently on floured board, roll and pinch off small ball
or cut. Melt margarine or butter in biscuit pan. Turn biscuits in butter,
when placed in pan. Bake biscuits at once at 350 degrees until brown, or
store in refrigerator and cook as needed.
This makes a big batch, and stays good in refrigerator up to a week.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Bread