RAISED REFRIGERATOR BISCUITS
5 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
3/4 cup shortening
1 package dry yeast
5 tablespoons warm water
2 cups buttermilk
Sift together flour, baking powder, baking soda, salt and sugar. Cut in shortening and set aside.
Dissolve yeast in warm water. Add yeast mixture to buttermilk. Combine liquid with dry ingredients to form a stiff dough. Place in refrigerator until chilled throughout.
Dough will keep one to two weeks in refrigerator.
WHEN READY TO BAKE:
Pinch off portions from dough as needed and drop onto a cool, greased cookie sheet.
Do not preheat oven; biscuits will rise and bake as oven temperature rises. Bake at 450 degrees F until lightly browned, about 15 to 20 minutes.
Makes 4 dozen biscuits
Source: Maryann Coleridge, Fort Worth in Fort Worth Star-Telegram
5 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
3/4 cup shortening
1 package dry yeast
5 tablespoons warm water
2 cups buttermilk
Sift together flour, baking powder, baking soda, salt and sugar. Cut in shortening and set aside.
Dissolve yeast in warm water. Add yeast mixture to buttermilk. Combine liquid with dry ingredients to form a stiff dough. Place in refrigerator until chilled throughout.
Dough will keep one to two weeks in refrigerator.
WHEN READY TO BAKE:
Pinch off portions from dough as needed and drop onto a cool, greased cookie sheet.
Do not preheat oven; biscuits will rise and bake as oven temperature rises. Bake at 450 degrees F until lightly browned, about 15 to 20 minutes.
Makes 4 dozen biscuits
Source: Maryann Coleridge, Fort Worth in Fort Worth Star-Telegram
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