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Buckshot Biscuits Recipe

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This recipe for Buckshot Biscuits is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 c. all-purpose flour
½ tsp. baking soda
¼ c. sugar
1 package active dry yeast
1 c. buttermilk
1/3 c. vegetable shortening
Melted butter
Directions:
Directions:
Preheat oven to 375 degrees. Sift flour, baking soda and sugar into bowl. Dissolve yeast in lukewarm buttermilk in bowl.
Cut shortening into sifted ingredients. Stir in buttermilk mixture. Knead dough on floured surface until smooth.
Roll dough to ¼-inch thickness and cut with biscuit cutter. Then brush top of each biscuit with melted butter.
Stack, 2 at a time, on greased baking sheets. Cover and let rise in warm place for 1 hour.
Bake for 12 to 15 minutes, or until lightly browned. Let cool on wire rack.
Number Of Servings:
Number Of Servings:
24 to 36 servings
Personal Notes:
Personal Notes:
Source: Cheyenne Frontier Days “Daddy of ‘em All” Cookbook. Published in 1995 by the Chuckwagon Gourmet in Cheyenne.

 

 

 

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