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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) warm water |
1 package(s) dry yeast (2 1/4 tsp.) |
1/4 cup(s) whole wheat white flour |
4 1/4 cup(s) all-purpose flour (flour altogether weighs 1 lbs 6 oz |
2 1/2 teaspoon(s) salt |
1 1/2 tablespoon(s) baking powder |
1 teaspoon(s) baking soda |
1 cup(s) crisco |
2 cup(s) buttermilk (or buttermilk substitute) |
1 tablespoon(s) mexican crema or sour cream (optional) |
Directions:
1. Heat oven to 400 degrees.
2. In small dish, sprinkle yeast over warm water and set aside.
3. I often don't have buttermilk (or at least not enough buttermilk) so I will use a buttermilk substitute if needed. 1 cup milk, 1 tablespoon vinegar or lemon juice, let stand for 10 min.
4. Mix dry ingredients together (note: Justin Wilson's recipe calls for self-rising. If you choose to substitute in this recipe, omit slat and baking powder and sub for both whole wheat white and all-purpose flour). Mix in buttermilk. Finally add yeast and mix that in too. Turn out on lightly floured surface and knead until smooth. And more flour if too sticky to handle.
5. Make as many biscuits as you like by cutting off portion of dough rolling and cutting biscuits. Bake at 400 degrees for about 12 - 15 min. Put remaining dough in ziplock bag in refrigerator and use when ever you like. No rising is required before baking. The longer the dough stays in the fridge the better the biscuits. Don't worry if the outside gets a little black, it's like sourdough starter, iris still good.
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