Source of Recipe
List of Ingredients
2 (1/4 oz.) pkg. active dry yeast
1/4 C. warm water (110ºF to 115ºF)
4 C. warm milk (110ºF to 115ºF)
1 C. sugar
1 C. shortening
7 to 7 1/2 C. flour, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4
cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours.
Add baking powder, baking soda, salt and enough remaining flour to form a
soft, slightly sticky dough. Cover and refrigerate until ready to use.
turn onto a heavily floured surface; pat to 1/2-inch thickness. Cut with a
biscuit cutter or drop by 1/4 cupsful onto greased baking sheets. Cover and
let rise until nearly doubled, about 30 minutes.
Bake at 350ºF for 10 to 15 minutes or until lightly browned. Brush tops with
butter if desired. Dough may be refrigerated up to 3 days. Punch down each
day. Yields about 5 dozen.