Feather Biscuits recipe
yeast, active dry
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 ½ inch thickness; cut with a 2 inch biscuit cutter.
Place biscuits on lighlty greased baking sheets; bake at 450℉ (230℃) for 10 to 12 minutes or until lighlty browned.
Note: You can add dried cranberries, or raisins to batter.