Hardee'S Biscuits - cooking recipe

Ingredients

5 c. self-rising White Lily flour
1 c. Crisco oil
1 pkg. yeast
2 Tbsp. sugar
1/4 c. lukewarm water
2 c. buttermilk
1 tsp. soda

Preparation

Dissolve
yeast
and
sugar in lukewarm water.
Combine soda and buttermilk.
Mix flour and Crisco oil.
Combine the 3 mixtures and mix well.
Refrigerate 2 hours.
Roll on floured surface
and cut.
Cook
as
many as needed.
Keep dough well covered
in container
in
refrigerator;
will
keep 2 weeks. Brush with melted butter just before baking.
Bake at 375\u00b0 for 15 minutes. Makes 35 biscuits.