Ingredients
4 teaspoons active dry yeast5 tablespoons warm water (110° to 115°)5 cups all-purpose flour1/4 cup sugar4 teaspoons baking powder1 teaspoon salt1/4 teaspoon baking soda1 cup shortening1-1/2 cups warm buttermilk (110° to 115°)Raspberry or plum jelly or jam
Preparation
In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles coarse crumbs. Add yeast mixture to buttermilk; stir into dry ingredients until combined.
Turn dough onto a lightly floured surface. Knead 5-6 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Cut a 1-in. slit at an angle halfway through center of each biscuit. Separate dough at cut; fill with 1/4 to 1/2 teaspoon of jelly or jam. Place on ungreased baking sheets (do not let rise). Bake at 400° for 16-20 minutes or until golden brown.
