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In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add shortening; cut into flour mixture with a pastry blender until mixture resembles coarse cornmeal. In a small bowl, dissolve yeast in warm water to which 1/4 teaspoon sugar and ginger have been added. Set aside 5 minutes. Add buttermilk to flour mixture along with yeast mixture; blend thoroughly. At this point, dough may be covered and refrigerated or the process may continue on through baking. If that is the case, preheat oven to 400 degrees F. Grease a cookie sheet. Turn dough out onto a lightly floured board or pastry cloth. Cover with inverted bowl; let rest 5 minutes. Knead gently 5 or 6 times, then roll out until 1/2-inch thick. Use a 1-1/2 to 2-inch round cookie cutter to cut biscuits. Place on prepared cookie sheet. Cover; let rise 20 to 30 minutes until biscuits are light but not quite double in bulk. If dough has been refrigerated, it will take biscuits a little longer to rise. Bake 15 minutes or until biscuits are lightly browned and test done. |