—————————-NORMA WRENN NPXR56B—————————- 1 1/2 pk Yeast
5 tb Warm water
5 c Sifted all-purpose flour
2 tb Baking powder
1/4 ts Soda
2 tb Sugar
1/2 ts Salt
2 c Shortening
1 1/2 c Buttermilk
Dissolve yeast in warm water. Sift dry ingredients together, then cut shortening into the flour mixture. Add buttermilk and yeast. Knead lightly–do not let rise. Roll out and cut with a round biscuit cutter. Cut almost through center of biscuit with a knife and fold over to form a pocketbook shape. Bake for 20 minutes at 400~. Brush with melted butter after baking. Source: Southern Living Hall of Fame, A Taste of Georgia —–