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Mona’s Civil War Biscuits

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Equipment

  • Mixing bowl large enough to hold 8 cups with lid
  • Mixing spoon
  • Pastry blender or large fork
  • Timer
  • Measuring cups
  • Biscuit cutter or glass with opening desired size to cut biscuits
  • Rolling pin (you can press it with your hands or use a glass)

Ingredients
  

  • 1/4 cup warm water
  • 1 tsp. baking soda
  • 2 packages active dry yeast
  • 1/2 cup shortening or vegetable oil
  • 5 cups self-rising flour
  • 2 cups buttermilk (or substitute with 2 tablespoons of lemon juice or vinegar and enough milk to make 2 cups; let sit for about 5 minutes before using in recipe)
  • 1/3 cup sugar

Instructions
 

  • Sprinkle yeast into 1/4 cup warm water and set the timer for ten minutes to let the yeast dissolve.
  • Sift flour, soda, and sugar together in a large bowl.
  • Blend in shortening.
  • When the timer is done, add yeast mixture and buttermilk and mix well. Make sure the flour at the bottom of the bowl is mixed in.
  • Cover bowl and store in the refrigerator to use as needed.
  • When ready to bake, heat the oven to 400°F.
  • Pull off enough dough for the number of biscuits needed. Cut biscuits out on a lightly floured surface (don’t twist the cutter). Put a little flour on your hands. Place biscuits on a greased pan and bake until lightly browned, about 10 minutes (no need to wait for dough to rise).
    Note: Handle dough as little as possible. Your hands warm the dough, and that can impact rising in the oven.