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1
Combine all dry ingredients, dry yeast, self-rising flour, dry buttermilk, baking soda, sugar.
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2
Cut in shortening to fine crumb.
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3
Add 2 cups (120*F) lukewarm water.
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4
You may add up to 1/2 cup warm water if dough seems dry.
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5
Knead into a smooth round ball.
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6
Then roll out onto bread board and cut into biscuits.
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7
You may use 1/2 the dough and save some in the refridgerator and make more on another occasion during the next 5 days.
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8
Bake at 400*F for 15-20 minutes.
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9
Brush tops with warm butter.
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10
I use the dry buttermilk powder so the buttermilk won't spoil too soon.
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11
If you use a lot of fresh buttermilk use this recipe much the same way omitting the added 2 cups of lukewarm water and dry buttermilk.
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12
Add 2 cups room temperature fresh buttermilk after all the dry ingredients are added.
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13
Continue recipe as usual.
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14
Bake 400*F for 15-20 minutes.
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15
Brush tops with butter.
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16
When making these the night before omitt the baking phase and put in an airtight container large enough to allow some rising.
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17
In the morning all you have to do is roll out, then cut out and rise for 1/2 hr then bake when the oven is ready at 400*F for 15-20min.
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18
Again Brush with a little melted butter.
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19
A sure hit on a cold school morning!
