Feather Biscuits - cooking recipe

Ingredients

1 pkg. dry yeast
2 Tbsp. warm water
2 c. buttermilk
5 c. self-rising flour
1/4 c. sugar
1 c. shortening

Preparation

Dissolve yeast in warm water.
Stir yeast into buttermilk; mix well and set aside.
Combine flour and sugar.
Cut in shortening until mixture resembles coarse meal.
Add buttermilk mixture; stir until dry ingredients are moistened.
Cover; let rise in a warm place until doubled.
Or cover bowl tightly and store in refrigerator until needed.
(Dough may be stored for up to 3 days.)
Punch dough down; turn dough out on a lightly floured surface.
Knead lightly 3 or 4 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter.
Place biscuits on lightly greased baking sheets.
Bake at 450\u00b0 for 10 to 12 minutes. Yields 3 dozen.