Recipe information
Yield
18-24 biscuits
Ingredients
One 1/4-ounce package dry yeast
1 cup warm buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup vegetable shortening
Melted butter
Preparation
Dissolve the yeast in the milk; add the baking soda. Sift together the flour, sugar, baking powder, and salt. Cut the shortening into the flour with a fork. Stir the yeast mixture into the flour mixture with a spoon. Dust a rolling pin with additional flour and roll the dough out thin; brush with melted butter. Fold the dough over into a double thickness and brush the top with melted butter. Cut into rounds with a small biscuit cutter. Place the rounds of dough on a greased baking sheet and let rise for 1 hour. Preheat the oven to 425 degrees. Bake the biscuits for 10 to 12 minutes, or until lightly browned.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
