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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 8 |
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In' Mrs. Rowe's Restaurant Cookbook' Ingredients:
1 (1/4 ounce) envelope active dry yeast |
2 tablespoons warm water (105 degrees) |
2 cups buttermilk |
5 cups all-purpose flour |
1/3 cup sugar |
1 teaspoon baking soda |
3 teaspoons baking powder |
2 teaspoons salt |
1 cup vegetable shortening |
Directions:
1. Lightly grease 2 baking sheets.
2. Dissolve the yeast in warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy and doubled in volume.
3. Stir in the buttermilk.
4. In a big bowl, stir the flour, sugar, baking soda, baking powder, and salt together.
5. Cut in the shortening with a pastry blender until the mixture is crumbly.
6. Add the yeast mixture and stir only until the dry ingredients are moist.
7. Turn the dough out onto a lightly floured surface and knead 4-5 times.
8. Roll the dough out to a thickness of 1/2 inch.
9. Cut out 24 rounds with a 2-inch biscuit cutter.
10. Arrange the biscuits with the sides barely touching on the prepared baking sheets.
11. Cover with a cloth and let rise in a warm place away from drafts for about 1 hour, until almost doubled in size.
12. Preheat the oven to 425°; bake the biscuits for 10 to 12 minutes, until golden brown on top.
13. Serve hot.
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