My sister-in-law, Jane, said, "They're always a surprise. We can only expect them to be good every other time I make them." I, for one, have NEVER had a bad one! Tip: These need to be refrigerated for 12 hours or longer, so make ahead of time.
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Ingredients - Yield: two and 1/2 dozen
5 cups flour 1/2 cup sugar 4 teaspoons baking powder 2 cups buttermilk 1/2 cup melted butter 1/2 teaspoon baking soda
2 packages dry yeast 2 teaspoons salt 1 cup warm water (warm enough to activate yeast |
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Steps
- Dissolve yeast in warm water.
- Combine dry ingredients. Add water with yeast, buttermilk, and melted Crisco.
- Mix, cover, and put in refrigerator for 12 hours or longer.
- Stir and drop into greased muffin pans. Let rise until doubled in size.
- Bake at 400° F from 20 minutes.
