Kathirynne's Cooking School - Lesson #4

 There are few things better on a cold winter day than a dinner of warm soup and hot, fresh bread.  This dough is made in advance, stored in the refrigerator for up to one week and baked fresh, one portion at a time, each weekday evening.   Serve these biscuits with soup that's been cooking in the CrockPot all day and have dinner in about half an hour after you get home from work.  What's not to love about that?

All-Week-Long Refrigerator Biscuits

4 c milk
1 Tbs vinegar
1 c warm water
2/3 c sugar
2 Tbs dry yeast
10 c flour
2 Tbs baking powder
2 tsp baking soda
2 tsp salt
2 c shortening or butter

Stir vinegar into milk and let sit while you prepare the dough.

Dissolve sugar in water.  Stir in yeast and let sit for 10 minutes.

In a large bowl, sift together dry ingredients.  Cut in shortening until mixture resembles course crumbs.  Combine milk mixture with yeast mixture and add to dry ingredients, stirring until thoroughly moistened.  Place in a large plastic container.  Cover and refrigerate several hours.

Remove a portion of dough from container and gently roll out on a well-floured surface to a thickness of 1/2 inch.  Cut out biscuits with a biscuit cutter and place on a greased baking pan.  Bake at 400 degrees for 15 to 20 minutes or until golden brown.