1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cups buttermilk
1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cups buttermilk
Preheat oven to 400°F.
Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.
Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.
Do not overmix or the biscuits will be tough.
Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.
Place on greased cookie sheets with biscuits just touching each other, closely spaced.
Brush with melted butter or cream.
Bake at 400°F for 11-12 minutes or until lightly golden. If you prefer biscuits with a crisper crust, bake at 450°F for 9 minutes and space the biscuits 1 1/2 inches apart on the baking sheet.
Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.
Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.
Do not overmix or the biscuits will be tough.
Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.
Place on greased cookie sheets with biscuits just touching each other, closely spaced.
Brush with melted butter or cream.
Bake at 400°F for 11-12 minutes or until lightly golden. If you prefer biscuits with a crisper crust, bake at 450°F for 9 minutes and space the biscuits 1 1/2 inches apart on the baking sheet.
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