Sift dry ingredients together, cut in the shortening. Add buttermilk and the yeast, dissolved in the water. Mix until all flour is moist. Cover and put in the refrigerator until ready to use. Can also be used right away. The dough will keep several weeks in the refrigerator. Roll out as much dough as you need on a floured board. Dough should be 1/2-3/4 inch thick. Cut out. Bake at 400 degrees F for 12 minutes.
By Robin from Washington, IA
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