"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Bettye's Buttermilk Biscuits, by , is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yeast 1 1/2 cup lukewarm buttermilk 3 T sugar 1 1/2 cooled melted shortening 4 - 41/2 cups flour 1/2 tsp. salt 1/2 tsp. soda
Dissolve yeast in 1/2 cup warm water. Add 1/2 cup buttermilk. Add sugar and cooled shortening. Sift in flour, soda, and salt. Let stand 10 minutes. Cut into cirles and let rie 30 min. Bake at 350º for 15 - 20 minutes.
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