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.
