Derby Breakfast Yeast Rolls

Derby Breakfast Yeast Biscuits
depends on the size you make
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1 cup warm buttermilk
1 package yeast
1/2 teaspoon soda
1 teaspoon salt
2 tablespoons sugar
2 1/2 cups all-purpose flour
1/2 cup shortening (lard is best)

Dissolve yeast in warm buttermilk; set aside.  Sift soda, salt, sugar, and flour into a bowl; cut in shortening.  Add yeast mixture; stir until blended.  Knead and roll 1/2 inch thick.  Cut with biscuit cutter; dip in melted butter and place in a greased pan.  Let rise 1 hour.  Bake at 425 degrees for 12 minutes.

If biscuits are made for future use, bake only 6 minutes and brown when reheating.


 

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