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2 package Yeast
1 cup
2 1/8 cup Buttermilk
1 cup Vegetable Oil
7 1/2 cup All-purpose Flour
1/2 tsp. Soda Water
1/4 cup Sugar
1 1/2 tsp. Salt
Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well. Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 to 4 times. Shape dough into 2-inch balls; place 1/8-inch apart in three well-greases 9-inch cast-iron skillets. Cover and let rise in a warm place (85F), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425F for 12 minutes or until golden brown. Yield: 3 dozen Note: Biscuits may be placed in greased baking pans to rise and bake.
1 cup
2 1/8 cup Buttermilk
1 cup Vegetable Oil
7 1/2 cup All-purpose Flour
1/2 tsp. Soda Water
1/4 cup Sugar
1 1/2 tsp. Salt
Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well. Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 to 4 times. Shape dough into 2-inch balls; place 1/8-inch apart in three well-greases 9-inch cast-iron skillets. Cover and let rise in a warm place (85F), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425F for 12 minutes or until golden brown. Yield: 3 dozen Note: Biscuits may be placed in greased baking pans to rise and bake.
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