Yeast Biscuits (Shortcake)

• 1 c. warm water
• 3 Tbsp. yeast
• 1/2 c. honey
• 7 c. unbleached flour
• 2 1/3 c. oat flour
• 2 c. cashew meal
• 1 Tbsp. salt
• 4 c. hot water

1. Mix 1 cup warm water, yeast and honey and let bubble in small bowl.
2. Mix together flours, cashew meal and salt in large bowl. When yeast mixture bubbles, pour into flour mixture.
3. Add 4 cups hot water.
4. Mix just enough to moisten flour.
5. The dough will be very sticky.
6. Let rise about 1/2 hour.
7. Pour out on a generously floured board.
8. With hands floured, work in 1/4 to 1/2 cup flour. Pat out 1 inch thick.
9. Cut with biscuit cutter.
10. Wipe any excess flour off biscuits.
11. Place on "Pammed" baking sheets.
12. Let rise again.
13. Bake 15 to 20 minutes at 400u0b0.
14. Biscuits freeze well. Reheat and serve.
15. For shortcake, thaw and heat as needed throughout peach or berry season.
16. Makes 40 biscuits.

water, yeast, honey, flour, flour, meal, salt, hot water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593634 (may not work)