- 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/4 cup warm water (100° to 110°F)
- 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
- 3/4 cup warm buttermilk (100° to 110°F)