This dough will keep for several
weeks in the refrigerator.
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
1 tablespoon stick margarine or butter, melted
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 4
ingredients (flour through salt) in a large bowl.
Cut in shortening with a pastry
blender or 2 knives until mixture resembles coarse meal.
Add yeast mixture and buttermilk;
stir just until moist.
Cover and chill 1 hour.
Preheat oven to 450°.
Turn dough out onto a heavily floured surface; knead lightly 5 times.
Roll dough to a 1/2-inch thickness;
cut with a 3-inch biscuit cutter.
Place on a baking sheet coated with
Brush melted margarine over biscuit
Bake at 450° for 13 minutes or
Yield: 2 dozen (serving size: 1 biscuit)
NUTRITION PER SERVING
CALORIES 150(28% from fat); FAT 4.6g (sat 1.2g,mono 1.5g,poly 1.3g); PROTEIN
3.6g; CHOLESTEROL 0.0mg; CALCIUM 41mg; SODIUM 183mg; FIBER 0.8g; IRON 1.3mg;