Feather Biscuits

Title:
Feather Biscuits

Yield:
3 Dozen

Categories:
Bread,
Biscuits




Ingredients:





     1 pk Dry yeast


     2 tb Water; warm (105 to 115 F)


     2 c  Buttermilk


     5 c  Self-rising flour


   3/4 c  Sugar


     1 c  Shortening






 Dissolve yeast in warm water.  Stir yeast mixture into buttermilk; mix


 well, and set aside.


 


 Combine flour and sugar; cut in shortening until mixture resembles coarse


 meal.  Add buttermilk mixture; stir until dry ingredients are moistened.


 Cover and let rise in a warm place until doubled.  Or cover bowl tightly,


 and store in refrigerator until needed. (Dough may be stored up to 3 days.)


 


 Punch dough down; turn dough out on a lightly floured surface. Knead


 lightly 3 or 4 times.


 


 Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place


 biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12


 minutes or until lighlty browned.


 


 SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy


 Coleman.