Makes about 24 Biscuits
Ingredients
4 cups self-rising flour
3 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
1 (1/2-ounce) packet yeast
3 Tablespoons warm water
2 cups buttermilk
2 Tablespoons butter, melted
Directions:
Preheat oven to 475 F.
Lightly grease baking sheet pan with shortening.
In a large bowl, whisk together flour, sugar, and salt.
Cut in shortening with a pastry blender or two forks.
Add packet of yeast to a small glass bowl.
Add warm water and a pinch of sugar.
Allow yeast to activate.
Pour buttermilk and yeast mixture into the dry ingredients.
Stir until well combined.
* Do not over mix.
Lightly dust counter-top with flour.
Turn biscuit dough out.
Lightly flour the top of the biscuit dough and pat into a 1/2-inch thick circle.
Cut out dough with biscuit cutter or a glass.
Place onto prepared baking sheet pan spacing them a bit.
Bake 10 – 12 minutes or until the biscuits turn a light golden brown.
Remove from oven.
Brush the tops lightly with melted butter.
Best served warm