This recipe is as close I can get to the real thing and it's the real deal.
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- 5 c
- self rising flour
- 1 tsp
- baking soda
- 2 tsp
- 1 c
- 2 c
- 1 pkg
- dry yeast
- 1/4 c
- warm water
1Dissolve yeast in warm water with sugar.
2Mix all other ingredients together and add to yeast mixture.
3Mix well in large bowl; cover and let set in refrigerator overnight.
4Remove required amount from refrigerator and pat or roll out on floured surface.
5Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
6Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
7Note: this dough will keep in the refrigerator for 1-2 weeks.