Title: Feather Biscuits
Categories: Bread Biscuit Southern
Yield: 3 Dozen

1	pk	Dry yeast
2	tb	Water; warm (105 to 115 F)
2	c	Buttermilk
5	c	Self-rising flour
3/4	c	Sugar
1	c	Shortening

Dissolve yeast in warm water. Stir yeast mixture into buttermilk; mix well, and set aside.

Combine flour and sugar; cut in shortening until mixture resembles coarse meal. Add buttermilk mixture; stir until dry ingredients are moistened. Cover and let rise in a warm place until doubled. Or cover bowl tightly, and store in refrigerator until needed. (Dough may be stored up to 3 days.)

Punch dough down; turn dough out on a lightly floured surface. Knead lightly 3 or 4 times.

Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on lighlty greased baking sheets; bake at 450 degrees for 10 to 12 minutes or until lighlty browned.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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