"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pkg. dry yeast 1/4 c. warm water 2 1/2 c. flour 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1/8 c. sugar 1/2 c. shortening 1 c. buttermilk
Dissolve yeast in warm water & set aside. Mix dry ingredient's in order given, cutting in shortening. Stir in buttermilk & yeast mixture. Blend thoroughly. Now dough is ready to be refrigerated in large covered bowl or made into biscuits. When ready to bake turn onto floured board & knead lightly. Roll out & cut with biscuit cutter and place on greased pan. Let rise slightly (cold dough will take a little longer). Bake at 400º until lightly browned. You can mix biscuits at night roll out, put on pan and refrigerate. Cook the next morning.
Dough keeps well for 2 to 3 days when refrigerated in large bowl.
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