Feather Biscuits
Feather Biscuits recipe
Yield
30 servingsPrep
50 minCook
12 minReady
125 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | tablespoons |
water
warm |
|
| 2 | cups |
buttermilk
|
|
| 5 | cups |
self-rising flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3E+1 | ml |
water
warm |
|
| 473 | ml |
buttermilk
|
|
| 1.2 | l |
self-rising flour
|
|
| 177 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
|
*
|
Directions
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.
