Mix dry ingredients together; cut in shortening. Add buttermilk and the yeast dissolved in water. Mix with spoon until all flour is moist. Knead for a few minutes until all ingred. Are well mixed. Cover bowl and put in refrigerate. Until ready to use. Can also be used right away. The dough will keep several weeks in the refrigerate. Roll out as much dough as you need on floured surface. Dough should be 1/2 to 3/4 in. Thick. Cut out. Bake at 400 degrees on GREASED cookie sheet for 12 min.
(original recipe calls for 2 cups buttermilk, but I substitute the milk and lemon juice)
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 36 (68%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.9mg||1 %|
|Sodium 2159.1mg||74 %|
|Potassium 59.8mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.3g|
|Protein 1.3g||2 %|
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Calories per serving: 53
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