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Feather Biscuits

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Biscuits Bread


  • 1 pk Dry yeast
  • 2 tb Water; warm (105 to 115 F)
  • 2 c Buttermilk
  • 5 c Self-rising flour
  • 3/4 c Sugar
  • 1 c Shortening


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 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 minutes or until lighlty browned.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.