1 pk Active dry yeast 1/2 ts Salt
1/4 c Warm water (105′ to 115’F) 1/2 c (1 stick) butter or
2 tb Sugar -margarine
3 c Unsifted all-purpose flour 3/4 c Milk
1 tb Baking powder
1. In small bowl, sprinkle yeast over water. Stir in sugar and set
aside until mixture is foamy-about 10 minutes.
2. In medium-size bowl, combine flour, baking powder, and salt. With
pastry blender or 2 knives, cut in butter until mixture resembles
coarse crumbs. Add yeast mixture and milk; mix lightly with fork
until well combined.
3. Cover dough with clean cloth and let it rise in a warm place, away
from drafts, until double in size-about 30 minutes.
4. Grease large baking sheet. On lightly floured surface, roll out
dough to Ih-inch thickness. With 3-inch round cutter, cut out 12
biscuits, re-rolling dough if necessary. Place biscuits on greased
baking sheet. With tines of fork, pierce biscuits lightly a few
times. Let biscuits rise 45 minutes.
5. Heat oven to 375’F. Bake biscuits 15 to 18 minutes or until golden
brown. Serve warm.
Country Living/Dec/91 Scanned & fixed by DP and GG
Yields
12 biscuits