Sift dry ingredients together. Blend in shortening. Dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk.
Add buttermilk mixture yeast mixture to flour mixture. Mix well and turn out onto board or pastry cloth. Roll to desired thickness. Cut biscuits. Dip in melted butter and bake at once or let stand or cover with foil and freeze.
BUTTERMILK MIXTURE: 1 C lukewarm buttermilk - 1 tsp Sugar - 1/4 tsp baking soda - 1 tsp Salt - 3 T Shortening
Combine into mixture , 1 pkg dry yeast. Stir until yeast is dissolved and add 2 1/2 - 2 3/4 C flour (adding in 2 additions) using enough flour to knead until smooth. Cut in any shape and cover. Let rise till double in size (1 - 1 1/2 hours).
RECIPE FROM ALAMEDA COLLIER - JAN 12, 1985
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|Serving Size: 1 Serving (2285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4432 (58%)|
|Amt Per Serving||% DV|
|Total Fat 492.4g||657 %|
|Saturated Fat 274.2g||1371 %|
|Monounsaturated Fat 158g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 979.8mg||301 %|
|Sodium 18349.8mg||633 %|
|Potassium 1646.5mg||43 %|
|Total Carbohydrate 796.5g||234 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 794.7g|
|Protein 36.5g||52 %|
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Calories per serving: 7593
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