From:Trish O'Donahue
5 c. unsifted flour
3 Tbsp sugar
2/3 c. shortening
1 tsp salt
1 pkg dry yeast dissolved in 1/2 c. warm water
2 c. buttermilk (or milk w/ 2 tsp vinegar) at room temp
Cut shortening into dry ingredients. Add yeast mixture with buttermilk. Stir well and refrigerate.
Take off what is needed patting into rounds.
Bake at 400 for about 12-15 min.
Will keep in fridge up to 6 weeks.
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