|Buttermilk||2 Cup (32 tbs)|
|Flour||4 Cup (64 tbs)|
|Cake yeast packet||1|
|Melted butter||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
Gently heat the buttermilk and then cool.
Dissolve the cake of yeast in 1/2-cup of the tepid buttermilk.
Add to the remaining buttermilk with the Bi-carb., salt and sugar.
Beat well and then stir in half the flour.
Add the melted butter, then the rest of the flour.
Knead lightly, cover and let rise till doubled in bulk.
Knead down and halve dough.
Roll each half into a square 1/8" thick.
Brush with melted butter.
Cut into Vh" strips and stack them.
Cut off pieces about Vh" wide.
It is easy to do this with a piece of thread as you would cut cheese.
Place in buttered muffin tins, cut edges up, and bake at 425° F for about 20 minutes, till lightly browned.