 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 212 |
|
Goes great with biscuits and gravey Ingredients:
1 package dry yeast |
1/4 cup warm water (105f-115f) |
5 cups flour |
1 tbsp baking powder |
1 tsp. baking soda |
1/4 cup sugar |
1 tbsp. kosher salt |
3/4 cup lard chilled, or 1/2 cup shortening plus 1/4 cupbutter chilled |
2 cups buttermilk chilled |
3 tbsp melted butter |
Directions:
1. 1. Preheat oven to 450 F. Dissolve yeast in the warm water: let stand for 5 minutes.
2. 2. In bowl combine flour, baking powder,baking soda,sugar and salt. Whisk to mix well. Using your fingers, Quickly work in chilled lard into flour mixture tell it resembles large peas. stir in dissolved yeast and buttermilk: mix just until well blended.
3. 3.Turn dough onto floured surface: knead 6or 7times. Roll out to 1/2 inch thickness. Pierce the rolled dough completely through with a floured dinner fork in 1/2 in intervals. Cut out the biscuit with a 21/2 to3 cutter. Do not twist cutter when cutting.
4. 4Place biscuits on greast baking sheet about 1/2 in apart. Cover with tea towel and let rise 30to45 min until almost doubled in size.
5. 5. Bake in preheated oven for 10-12 minutes rotating pan halfway through baking until golden brown. Brush generously with melted butter, serve HOT
|
|