Aunt Goldie's Quick Rise Biscuits

These biscuits are from an old verbal recipe, passed down over the years. The measurements are approximate and should be varied according to humidity. This recipe lacks precise measurement, oven temperature, and cooking times.

Source

• Goldie McCracken; dictated to Bonnie Sigler

Ingredients

Yeast Prep

• 1 or 2 packages dry yeast
• 120ml (½ cup) warm water
• 1 tablespoon sugar

Dry

• 1200ml (5 cups) Flour
• 180ml (¾ cup) shortening
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons sugar (more if you like, 4 to 6)
• 480ml (2 cups) buttermilk

Preparation

1. Combine yeast prep ingredients; set aside until it bubbles
2. Sift dry ingredients
3. Cut in shortening
4. Add buttermilk
5. Add yeast
6. Stir just till moist
7. Transfer to a large bowl; cover and refrigerate
8. Use as needed; roll out to ½ thick
9. Cut, bake