Prep 15 mins
Cook 15 mins
For buttermilk I always substitute: 1 tablespoon of vinegar into a cup of ordinary milk and bring to room temp in the microwave. Works great!
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄8 cup sugar
- 1⁄2 cup cold butter
- 1 cup buttermilk
- Dissolve the yeast in warm water and set it aside.
- Put all the other dry ingredients, in the order that they are listed, in a bowl and mix.
- Then cut the butter into the mixture as you would for pie dough.
- Pour the buttermilk and the yeast mixture in the bowl with the other ingredients, blending well but not overbeating.
- Refridgerate until needed, then warm to room temperature to allow it to rise.
- When you are ready, gently roll out the dough on a lightly floured board and cut, using a biscuit cutter or a small glass to cut our biscuits.
- Put them on a greased pan and let them rise a bit (10 to 15 minutes) before popping them in an oven heated to 400 degrees for 12 to 15 minutes.
These are so light and yummy! I used kefir, instead of buttermilk, since that is what I usually have on hand. Incredible!