A Recipe from "The Misadventure's of Maude March"

• 1 package active dry yeast
• 1/4 cup very warm water
• 5 cups sifted all-purpose flour (sift, then measure)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 cup sugar
• 2 teaspoons salt
• 1 cup vegetable shortening or butter
• 2 cups buttermilk or sour milk

Preheat the oven to 400*.

Dissolve the yeast in the warm water and set aside.

Stir the flour, baking powder, baking soda, sugar, and salt together and sift into another large bowl. Using a pastry blender, cut in the shortening until the mixture is crumbly-looking. Pour in the buttermilk and yeast mixture and toss briskly with a fork just until the mixture holds together, forming a soft dough. (Once Aunt Ruthie was gone, Maude took up doing this part ...)

Turn out the dough onto a well-floured board or pastry cloth. Rub flour into your hands so the dough won't stick to you, and knead lightly for a minute. Keep the flour nearby in case you need more for your hands. (Sallie did this part.)

Roll the dough to a thickness of 1/2 to 3/4 inches thick, then cut with a glass: Turn the glass upside down, dip into the flour, then press into the dough and twist slightly to cut. When you lift the glass the cut-out will probably come with it. Let it drop right onto an ungreased baking sheet. (You may need more than one.)

Cut as many biscuits as you can by leaving very little space between the cutouts in the dough--but leave an inch between them on the baking sheets because they will puff up. When you can't cut out anymore, roll the dough again and cut more, until you are down to a piece of dough you can just pat into a rounded shape.

By this time, your baking sheets are probably full. Put them in the hot oven for about 15 minutes, or until the biscuits are a pale toasty brown on top.

Be sure to try these with your favorite jam.