1 package rapid rise yeast
1/4 cup lukewarm water
2 tablespoons sugar
1/4 cup shortening
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoons salt
1 cup buttermilk

Dissolve yeast in warm water. Stir in sugar and set aside. Mix flour, baking powder and salt and cut shortening into dry ingredients using a pastry blender or fork in a large bowl until resembling fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface and gently roll in flour to coat. Knead about 1 minute or until smooth. Cover and let rise about 10 minutes.

Heat oven to 375 degrees. Grease outside of six 10-ounce custard cups or soup bowls. Place cups upside down on an ungreased baking sheet. Divide dough into 6 equal parts. Pat or roll each piece of dough into a 7-inch circle. Shape dough circles over outsides of custard cups but don’t allow dough to curl under edges of cups. Bake dough over custard cups for 18-22 minutes or until golden brown. Remove from oven and carefully lift bread bowls off of custard cups. Cool bread bowls upright on a wire rack. Fill with your favorite soup or stew.

Makes 6 Servings
Serving Size: 1 bowl