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Chuck Wagon Biscuits

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2 packages dry yeast
1 cup warm water
2 cups buttermilk
3/4 cup vegetable oil
7 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 1/2 teaspoons salt

Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well. Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 to 4 times. Shape dough into 2-inch balls; place 1/8-inch apart in three well-greases 9-inch cast-iron skillets. Cover and let rise in a warm place (85F), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425F for 12 minutes or until golden brown. Yield: 3 dozen Note: Biscuits may be placed in greased baking pans to rise and bake. - - - - - - - - - - - - - - - - - - NOTES : I am going to try this again!!! These biscuits not only soak up the honey, they soak up the sauce, without falling apart! Store bought bread leaves me sucking on my fingers, and many other things. I can't wait to get these buns perfect. It will take some practice, but I am convinced it will be worth it! Try placing on a greased cookie sheet! Instead of 2 inch balls, make them 3 to 3 1/2 inch balls. After they are on the cookie sheet, press down lightly to make something that looks like a flying saucer! Let it rise, and bake as instructed. It will take some practice, but it is worth it! --Bruce Yates

Yield: 1 serving

Preparation Time: 0:00


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