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Wednesday, November 23, 2005

Refrigerator Biscuits

2 cups buttermilk ( I keep powdered buttermilk on hand for recipes calling for it)
1 package active dry yeast
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cream of tartar
2 tbspn sugar
4 cups flour
1 cup margarine or butter

Heat buttermilk to lukewarm and add yeast; stir until dissolved. Cool. Mix and sift dry ingredients into bowl. Cut in margarine until size of small peas. When buttermilk is cool, mix with dry ingredients. Put in covered container and refrigerate until ready to use. Roll dough and cut into biscuits. Let rise 20-30 minutes before baking in a preheated ove for 10 minutes. Dough keeps covered in the refrigerator for at least 5 days. Makes about 24 small biscuits.

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