2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm buttermilk (105º to 115ºF)
Servings: 12 / Yield: 1 dozen
1. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; reserve. Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well. Remove dough to lightly floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 2 1/2-inch circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
2. Bake at 400ºF for 15 minutes or until done. Remove from baking sheet; serve warm.
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm buttermilk (105º to 115ºF)
Servings: 12 / Yield: 1 dozen
1. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; reserve. Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well. Remove dough to lightly floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 2 1/2-inch circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
2. Bake at 400ºF for 15 minutes or until done. Remove from baking sheet; serve warm.
