Ingredients
1 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/4 c. lukewarm water
4 c. flour (minimum)
2 Tbsp. sugar
1/4 tsp. soda
1 pkg. or cake yeast
sour milk or buttermilk
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Batch dough method — store dough in fridge, bake fresh daily
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Batch dough method — store dough in fridge, bake fresh daily
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Sift 3 cups flour with baking powder, sugar, salt and soda. Cut in the shortening. Dissolve yeast in the water and add enough sour milk to make 1 cup of liquid. Add to the dry ingredients. Stir in additional flour to make a stiff dough. Turn out on board and knead for 1 minute. Roll out 1/2-inch thick and cut with biscuit cutter. Place in pan and let rise 1 hour. Bake about 15 minutes at 425°.