Ophelia Autrey

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 (1/4 oz) packages active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 2 cups warm buttermilk (110 to 115 degrees)
• 5 cup all purpose flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 Tbsp salt
• 1 cup shortening

Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk; set aside.

In a large mixing bowl, combine flour, sugar, baking powder, soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast-buttermilk mixture. Mix well. Turn out onto a lightly floured surface, knead lightly 3 to 4 times. Roll to a 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter. Place on a lightly greased baking sheet. Cover and and let rise in a warm place about 1 1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Lightly brush tops with melted butter.

Yields about 2 1/2 dozen.

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