Alabama biscuit rolls
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Shortening |
| 1½ | pack | Dry yeast dissolved in 1/3 cup lukewarm water |
| ¾ | cup | Milk |
| Margarine | ||
Directions
Recipe by: Vergie Ewing, Editor, Homemakers Monthly Sift dry ingredients together. Cut shortening in with pastry blender. Add yeast, water and milk; work into soft dough. Roll ⅛ inch thick; cut with 2 different sized cutters. Dip each in melted margarine. Place smaller biscuits on top; arrange on an ungreased cookie sheet. Let rise until double in size. Partially bake at 400 degrees. When ready to serve, finish browning and serve very hot.
Yield: 35 biscuits.
Entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #261 by Bill Webster <thelma@...> on Oct 04, 1997
Related recipes
- American country biscuits
- Angel biscuit
- Apple butter sweet rolls
- Basic rolled biscuits
- Better biscuits
- Betty's rolls
- Biscuit sticks
- Biscuits
- Biscuits ( great southern )
- Buttermilk rolls
- Buttermilk rolls`
- Corn bread rolls
- Country biscuits
- Dinner rolls
- Hot biscuits
- Lite breakfast rolls
- Rolled biscuits
- Southern biscuits
- Traditional southern biscuits
- Yellow biscuit