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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These versatile biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 tablespoon sugar |
3/4 cup warm buttermilk (110° to 115°) |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup cold butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
2. Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm. Yield: 1 dozen.
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