Saturday, October 6, 2007


Here you go, Beezie~

5 cups unsifted plain flour
1/4 c. sugar (this is the original recipe, but I use only about 2 T.)
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening
1 pkg. dry yeast
2 T. warm water
2 c. buttermilk

Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry mixture. Mix well. Turn out on lightly floured board; add more flour if necessary, only knead enough to make a smooth dough, and roll out to 1/4" thickness. Brush with melted, unsalted butter.

I use a snuff tin for an angel biscuit cutter so the biscuits are petite. My Grandmother always did that. She would always get my DH to go to the grocery store and buy the snuff for her so no one thought she dipped. ;- )

Bake at 400* for 15 minutes, less if you have a hot oven. Check often - these are great just lightly brown on top.

These are awesome with country ham in the middle, a bowl of cinnamon applesauce, and a cup of fresh, strong coffee.


Bee said...

Thank you evah so much. I think I will try them one night this week.

doodles said...

me and yeast don't get along much but these do sound luscious...contemplating.

tiedye said...

Girl you don't even let these rise! They're no fail.