Prep 15 mins
Cook 15 mins
This is a wonderful flop proof recipe that has three leavenings, yeast, baking powder, and soda. This recipe is from "The American Century Cookbook"..
- 1 1⁄4 ounces active dry yeast
- 1⁄4 cup very warm water (110* to 115*F)
- 5 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 cup sugar
- 2 teaspoons salt
- 1 cup vegetable shortening
- 2 cups buttermilk
- Preheat oven to 400*F.
- Dissolve yeast in water in small bowl and set aside.
- Sift flour with baking powder, soda, sugar, and salt into large bowl. Using a pastry blender, cut in shortening until mixture resembles coarse meal.
- Add buttermilk and yeast mixture and toss briskly with a fork just until dough holds together.
- Knead dough lightly on well-floured surface 1 minute. Roll to a thickness of 5/8 inch, then cut with well-floured 2 1/2 inch biscuit cutter.
- Bake on ungreased baking sheets for 15 minutes or until biscuits are puffed and pale tan. Serve at once.
These rise up high, & are light, fluffy, & delicious! They freeze well, so one batch gives me plenty of spares for future enjoyment.
Made thes to go with breakfast and DH has claimed them as his FAV biscuits. That's saying something as I've made a lot of differant recipes that we've enjoyed. This went together easy with no wait time for rising and resulted in a biscuit that was light and fluffy inside with a nice crispy outside. This will be my new go to biscuit.
What a great biscuit. These are just like the ones Mom used to make. I really enjoyed them, and my picky eaters also liked them. I may be more in love since it was a trip down memory lane for me. Thanks for posting an old classic.