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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 30 |
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I first received a sample of these light, wonderful biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They're perfect with sausage gravy, too! Faye Hintz, Springfield, Missouri Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° - 115°) |
2 cups warm buttermilk (110° - 115°) |
5 cups king arthur unbleached all-purpose flour |
1/3 cup sugar |
2 teaspoons salt |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 cup shortening |
melted butter |
Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
2. In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
3. Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until doubled, about 1-1/2 hours.
4. Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm. Yield: 2-1/2 dozen.
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