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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I USUALLY used a glass or baking powder can lid as a cutter so the biscuits would be bigger than average size...and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. Ingredients:
6 cups buttermilk baking mix |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1/3 cup shortening |
1 to 1-1/4 cups warm water (120° to 130°) |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times.
2. Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° for 10-12 minutes or until lightly browned. Yield: about 2 dozen.
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