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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Like the many breads in the classic way of Jewish breads the yeast for these biscuits is not proofed but added directly to the dry ingredients...the overall procedure is totally unorthodox in traditional biscuit making but the result is beautifully leavened biscuits nicely browned on outside and light and fluffy on iside . Read more .....so give it a try and remember that the dough for this unlike other biscuits should not be very sticky.............. courtesy of biscuit bliss.............. Ingredients:
2- to 2 1/2 cups of all- purpose flour |
1-teaspoon salt |
1 1/2 teaspoons sugar |
1- teaspoon baking powder |
1- envelope of active dry yeast |
1/2 - cup whole milk |
1/2- cup- water |
1/2 cup - chilled vegetable shortening |
Directions:
1. In a larhe mixing bowl, combine 1 1/2 cups of flour, salt. sugar, baking powder, and yeast and whisk untill well blended.........
2. in a small saucepan, combine milk, waterand shortening over medium heat just till the shortening begins to melt...
3. gradually add the liquid t mixture to the dry ingredients and beat with a mixer till the dough is soft
4. add 1/2 cup more of the flourand beat till the dough thickens
5. scrape the sides of the bowl down with a wooden spoon, then add enough additional flour to make a very soft, smooth dough............
6. scrape the dough onto a lightly floured work surface and knead till a very smooth round ball forms about 1 minute
7. roll out the dough about 1/2 inch thick and cut out rounds with a 2 inch biscuit cutter or glass........
8. roll the scraps together and cut more rounds out..........
9. arrange the rounds on a baking sheet about 1/2 inch apart, cover with a dish towel, and let rise in a warm area till almost doubled in height about 1 hour ...
10. preheat the oven to 400 f
11. bake the biscuits in the upper third of the oven till golden brown, 15 to 20 minutes......... serve hot............
12. makes 20...........
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