Ingredients
1 pkg. dry yeast
2 Tbsp. warm water
5 c. flour
1 tsp. soda
3 tsp. baking powder
2 Tbsp. sugar
1 1/2 tsp. salt
1 c. shortening
2 c. milk
2 Tbsp. vinegar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
You're reading one of recipes available free. Full library with Gastronome.
Dissolve yeast in water. Mix milk and vinegar, set aside. Mix dry ingredients in a large bowl. Cut in shortening with pastry blender. Add milk mixture and yeast. Stir until thoroughly moistened. Turn dough onto floured board and knead 1 to 2 minutes. No rising is required. Store in Ziploc bag in refrigerator for 4 to 5 days. Bake at 400° for 12 to 15 minutes until lightly browned. Yields 2 1/2 dozen.