Ingredients
1
package regular or quick active dry yeast (2 1/4 teaspoons)
2
tablespoons warm water (105° to 115°)
2 1/2
cups Gold Medal™ all-purpose flour
3
tablespoons sugar
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup shortening
About 1 cup buttermilk
Butter or margarine at room temperature, if desired
Preparation
Heat oven to 400°. Dissolve yeast in warm water; set aside.
Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
Place dough on generously floured surface; gently roll in flour to coat. Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Brush with butter. Serve hot.
