 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This fluffy, light bread came to us from Linda Turner in Springfield, Missouri, and was featured in October 1998. We like these biscuits straight from the oven with a drizzle of honey or spoonful of jam. Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1/2 cup warm water (100° to 110°) |
5 cups all-purpose flour (about 22 1/2 ounces) |
1/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup vegetable shortening |
2 cups low-fat buttermilk |
cooking spray |
1 tablespoon butter, melted |
Directions:
1. Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
3. Preheat oven to 450°.
4. Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.
|
|