If you want to be able to produce a batch of hot, homemade biscuits at the drop of a hat, this recipe will serve your needs for up to a week.
Sift dry ingredients together. Cut in shortening with pastry blender until mixture is consistency of coarse crumbs.
Add 1 cup of the buttermilk, mixing well. Add the yeast and remaining buttermilk and mix thoroughly.
Turn dough out on floured surface and knead 3 or 4 times.
Store in refrigerator in airtight container. Biscuit dough will keep up to one week. Take out amount of dough needed and roll to 1/4-inch thickness. Cut with biscuit cutter, and brush with melted butter if desired. Bake in 425°F oven for 15 minutes or until golden.
Recipe editor Patricia Mitchell
Lard makes wonderful biscuits and pastries. And it may interest you to know that it contains less saturated fat than butter.
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