Sletter B. Davis, F. H.S
- 5 cup self-rising flour
- 3 Tbsp sugar
- 1 tsp soda
- 1 stick margarine, softened
- 1 egg, beaten
- 2 package yeast
- Buttermilk to moisten
- 1/4 warm water
Dissolve yeast in warm water. Stir in flour and soda in mixing bowl. Add margarine, eggs, and sugar. Combine dissolved yeast and about 3/4 cup buttermilk. Add to flour mixture. Set in bowl and let set overnight. Next morning, turn dough out on lightly floured board and cut biscuits to desire size. Dough will keep 3 weeks in refrigerator.
