1 cup shortening
4 cups self-rising soft-wheat flour
1 3/4 cups buttermilk
Preheat oven to 425º. Cut shortening into flour with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets.
Bake at 425º for 12 to 14 minutes or until lightly browned.
Freezing instructions: Place unbaked biscuits on pans in freezer for 30 minutes or until frozen. Transfer frozen biscuits to zip-top plastic freezer bags, and freeze up to 3 months. Bake frozen biscuits at 425º on lightly greased baking sheets 14 to 16 minutes or until lightly browned.
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
1 egg, lightly beaten
1 cup ham, cubed
1/2 cup butter or margarine, softened
In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on a greasedbaking sheet. Bake at 425°F for 10 to 12 minutes or until lightly browned.
Meanwhile, in a blender or processor, process ham until finely minced. Add butter and continue processing until well mixed. Spread over warm biscuits.
1 1/3 cups all-purpose flour
3 Tbls. powdered milk
1 Tbls. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 dashes cream of tartar
1/4 cup butter-flavored shortening
2/3 cups buttermilk
1/4 cup melted margarine – divided
Stir together flour, powdered milk, sugar, baking powder, salt, and cream of tartar in a medium bowl.
Cut shortening into dry mixture until blended thoroughly. Stir in buttermilk and 2 Tbls. melted margarine until well blended.
On a floured surface, knead dough for 1 minute, or until elastic. Roll out dough to 1/2″ – 3/4″ thick; using a wide glass or round cookie cutter, cut out circles; place biscuits on an ungreased cookie sheet.
Bake in a 450 degree oven for 10-12 minutes, until golden.
Brush hot biscuits with remaining melted margarine.
.25 oz. pkt. active dry yeast
1/4 cup 110 degree water
2 cups buttermilk
5 cups all-purpose flour
3 Tbls. granulated sugar
1 Tbls. baking powder
1 tsp. baking soda
2 tsp. salt
3/4 cup shortening
In a small bowl, dissolve yeast in warm water and allow to rest for 5 minutes.
Stir buttermilk into yeast mixture; set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture until dry ingredients are moistened.
Turn dough out onto a floured surface and knead 5 times. On a lightly floured surface, roll dough to 1/2″ thickness. Cut out biscuits with a 2 1/2″ round biscuit cutter or glass.
Place on a lightly greased baking sheet, lightly touching each other. Cover and allow to rise in a warm place for 1 hour, or until almost doubled in size.
Bake in a 425 degree oven for 10-12 minutes, or until browned.