Jack-o’-Lantern Biscuits
- 2 pkg. (1/4 oz. each) active dry yeast
- 1/4 cup warm water (110-115 degrees)
- 5 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup shortening
- Melted butter
- In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
- In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in the shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
- Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2 1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until doubled, about 1 1/2 hours.
- Bake at 450 degrees for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.