Compliments of Susie Wright Newly Weds Foods Director, Seasoning R&D
When I came to this country 40 plus years ago, I did not know anything about American cooking. An older lady in my church took me under her wing and taught me to cook some good old southern cooking like coconut cake, pecan pies, German chocolate cake, pound cake, biscuit and gravy… and many other recipes. I did make some minor changes to the original recipe, but everyone still seems to enjoy them.
1 packet of Yeast (dissolve in 1/4 warm water)
Mix together the following:
2 1/4 cups milk
1/2 cup sugar
1/2 cup shortening
Heat until shortening melts (do not boil)
Sift together the following:
4 cups all purpose flour
1 tsp salt
1 tsp baking power
1/2 tsp baking soda
Combine yeast, milk mixture and flour mixture and mix well. Let sit until dough doubles in size (about an hour)
Punch it down and let rise again Refrigerate 6-8 hours or over night
Roll out the dough and cut with small biscuit cutter (less than 1/2” thick) and brush with oil.
Let the rolls rise two hours
Bake at 425 for 8 to 9 minutes.
I like to top the biscuit with honey butter or strawberry butter while they are still hot. One thing to remember, this dough is very wet and little hard to roll out. Use plenty of flour to keep from sticking.