Yeast Biscuit

Lilla Turnage

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 1/2 Tbsp sugar
  • 2 1/2 cup Gold Medal® bread flour
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  • 1/2 cup Crisco®, melted
  • 1 cup sweet milk

Add the sugar to the warm water and stir. Add the yeast and when it has doubled in bulk stir and set aside. Sift the dry ingredients into a large crock. Add some of the milk and the yeast mixture to the flour mixture. Mix, adding the milk and the melted Crisco®. Mix this batter well, adding some flour that has been seasoned. (I keep a container of the dry ingredients on hand to work into the batter as needed.) Do not work in too much flour, just enough to handle without being sticky. Put the dough on a floured board and knead 100 strokes. Cover with cloth and let rise 1 hour. Work the dough down again and roll out to about 1/2 inch thickness. Cut with biscuit cutter to place in greased pan. Grease top of biscuits. Cover and set on warm top of stove. Let rise 1 hour and bake in 325 degree oven for 20 to 25 minutes. Grease top of biscuits with melted Crisco®. Set aside and when cool enough pack in a tight container and refrigerate. They keep well.



IN HONOR OF
VIRGINIA YELTON


GIVEN BY
Ethel Wilke
s





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