Refrigerator Yeast Biscuits
5 C. all-purpose flour
3 T. sugar
3 T. baking powder
1 tsp. salt
3/4 C. oil
1/4 C. warm water
1 pkg. dry yeast (dissolved in the above warm water)
2 1/2 C. buttermilk.
Mix and store refrigerated in a covered plastic container. Keeps for 1 week.
Preheat oven to 400 degrees. Fill greased muffin tins two-thirds full, and bake for 15 minutes.
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