Maltese Biscuits

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  1. Dissolve yeast in warm water, set aside.
  2. Mix dry ingredients in order given, cutting in shortening as in pie dough.
  3. Stir in buttermilk, along with the water and yeast mixture.
  4. Blend thoroughly, dough can be refrigerated up to 3 days or made into biscuits right away.
  5. Turn onto floured board and kneed lightly.
  6. Roll out and cut out.
  7. Let rise slightly.
  8. Bake in a 400°F oven.