Swiss Buttermilk Biscuits

• 3 c. unsifted flour
• 1 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 pkg. active dry yeast
• 1 c. buttermilk
• 1/4 c. water
• 1/4 c. vegetable shortening
• 1/2 c. coarsely shredded Swiss cheese
• 2 Tbsp. margarine, melted
• caraway seed

1. In a large mixing bowl, thoroughly combine 3/4 cup flour, sugar, baking powder, salt and undissolved yeast.
2. Combine buttermilk, water and shortening in a saucepan.
3. Heat over low heat until liquids are very warm (120u0b0 to 130u0b0).
4. Shortening does not need to melt.
5. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
6. Add 3/4 cup flour and beat at high speed 2 minutes, scraping bowl occasionally.
7. Stir in cheese and enough additional flour to make a soft dough.
8. Turn out onto lightly floured board and knead until smooth, about 5 minutes.

flour, sugar, baking powder, salt, active dry yeast, buttermilk, water, vegetable shortening, swiss cheese, margarine, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701850 (may not work)