20 Biscuits

From From Heloise Column.

Yield: 20 Biscuits

Directions

1. Dissolve yeast in warm water- Setting aside.
2. Mix dry ingredients in order given, cutting in shortening.
3. Stir in buttermilk & yeast mixture. Blend thoroughly and can refrigerate up to 3 days in covered bowl — or roll out into biscuits.
4. Turn out on floured board & knead lightly — roll out & cut with biscuit cutter — placing in a greased pan. Let dough rise slightly — over
5. Bake in 400 F oven for 12 to 15 mins until lightly browned & done.
6. If dough is cold, you’ll need to let it rise a little longer.

Timing

• up to 3 days
• 12 to 15 mins

Temperature

• 400 F oven

Equipment

• mixing bowl and utensil; cutting-in utensil; covered bowl; floured board; rolling pin; biscuit cutter; greased pan; oven