~ FREEZER BISCUIT ~
BONNIE VANGIESON
5 CUPS OF FLOUR
3 TSP BAKING POWDER
½ CUP SUGAR
1 TSP SODA
1 TSP SALT
MIX ABOVE INGREDIENTS & CUT IN, 1 CUP CRISCO.
DISSOLVE 1 PKG YEAST IN 2 TBSP. WARM WATER & 1 TSP SUGAR. ADD 2 CUPS BUTTERMILK & YEAST TO DRY MIXTURE. MIX WELL & PAT OR ROLL OUT ON FLOURED BOARD TO ½” THICK. CUT BISCUIT. FREEZE OR BAKE. THAW FROZEN ONE IN REFRIGERATOR OVERNIGHT.
BAKE AT 350 FOR 20-25 MINUTES.
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