photograph by Matt Hulsman

5 cups flour, unsifted
1 teaspoon soda
3 teaspoons baking powder
1 teaspoon salt
¼ cup sugar
1 cup shortening
1 package dry yeast
2 tablespoons warm water
2 cups buttermilk
melted butter

Sift together flour, soda, baking powder, and salt. Add sugar. Work in shortening. Meanwhile, dissolve yeast in 2 tablespoons warm water, and add with the buttermilk to the flour mixture. Mix well. Turn out on a floured board, and roll ¼-inch thick; cut out biscuits. Dip in melted butter, and fold over for pocketbook rolls. Bake at 400° for about 15 minutes or until done. You may store dough in a plastic bag or glass container in the refrigerator for up to a week.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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