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Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water (100° to 110°)
• 5 cups all-purpose flour (about 22 1/2 ounces)
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening
• 2 cups low-fat buttermilk
• Cooking spray
• 1 tablespoon butter, melted

Description

This Fluffy, Light Bread Came To Us From Linda Turner In Springfield, Missouri, And Was Featured In October 1998. We Like These Biscuits Straight From The Oven With A Drizzle Of Honey Or Spoonful Of Jam.

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