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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 2 |
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These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll. Ingredients:
1 (.25 ounce) package active dry yeast |
1/4 cup warm water (110 degrees f/45 degrees c) |
2 cups buttermilk |
5 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
2 teaspoons salt |
3 tablespoons white sugar |
3/4 cup shortening |
Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
3. On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
4. Bake in preheated oven for 10 to 12 minutes, or until browned.
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