Marilynn Ludwig

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup sugar
• 1/2 cup shortening
• 1/4 cup warm water
• 1 package dry yeast
• 1 cup buttermilk

Dissolve the yeast in 1/4 cup warm water. Set aside. Mix dry ingredients in the order given, cutting in the shortening as our normally do for biscuits or pie dough. Stir in buttermilk, also the yeast. Blend thoroughly. Dough can be refrigerated in a large covered bowl or made into biscuits. When you are ready to work the dough, turn it out onto a floured board and knead lightly as for regular biscuits. Roll out, cut with biscuit cutter and place in greased pan. If dough is cold, let it rise about 30 minutes. Bake at 400 degrees about 15 minutes or until lightly browned.

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