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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, December 26, 2010


Mildred is my mother-in-law and she always made the best yeast rolls this side of heaven. I received a 'special request' for this recipe and was happy to oblige the requester. Be sure to have some good butter on hand when these gems come out of the oven!
1 pkg. yeast or 1 yeast cake
2 to 3 tablespoons warm water
5 cups plain flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk

Dissolve yeast in water. Stir flour, sugar, baking powder, salt, and soda together; cut in shortening. Stir in yeast mixture and buttermilk. Roll out on floured board, cut into biscuits; brush with melted butter. bake at 400 degrees for 10 to 12 minutes or until golden brown.
NOTE: Dough will keep in refrigerator for several days but allow biscuits to rise before baking. Three-fourths cup butter may be substituted for shortening.

"In the Virginia of the olden time no breakfast or tea-table was thought to be properly furnished without a plate of these indispensable biscuits.....Let one spend the night at some gentleman-farmer's home, and the first sound heard in the morning, after the crowing of the cock, was the heavy, regular fall of the cook's axe, as she beat and beat her biscuit dough.....Nowadays beaten biscuits are a rarity, found here and there, but soda and modern institutions have caused them to be sadly out of vogue."~'Virginia Cookery Book' (1885)

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