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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Yield is approximately 1 1/2 dozen biscuits.

    Recipe Link:

    List of Ingredients

    1/4 cup warm water
    1 3/4 cups buttermilk
    2 tablespoons dry active yeast
    5 cups sifted all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    1 teaspoon baking soda
    1 cup sugar
    1 cup vegetable shortening


    Place warm water in small bowl.
    Add yeast and stir to combine.
    Set aside.
    Sift 5 cups flour into work bowl of food processor fitted with mixing blade.
    Add baking powder, salt, baking soda and sugar.
    Add shortening and process until mixture is crumbly like coarse cornmeal.
    Add buttermilk and yeast and mix well.
    Roll dough out on a lightly floured board to a thickness of 1-inch.
    With a biscuit cutter, cut dough into 2 1/2-inch rounds and place on a baking sheet.
    Bake (no rising time is necessary) in preheated 400-degree oven 15-20 minutes or until golden brown.




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