Prep 15 mins
Cook 12 mins
No waiting for rise with this recipe! This is the biscuit recipe she used for the Country Fried Steak & Gravy, which I posted separately. She, also, preferred to use lard instead of Crisco! Great tip in step 4 provided by unknown reviewer. (NOTE Granny T suggests you increase salt to 1 tsp)
- 1 (1/4 ounce) package yeast
- 1⁄2 cup lukewarm water
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt (see NOTE above)
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3⁄4 cup solid shortening (recommend frozen Crisco)
- 2 cups buttermilk
- Preheat oven to 400ºF.
- Dissolve yeast in warm water; set aside.
- Mix dry ingredients together.
- Cut in shortening. (NOTE: P.S. if you freeze the shortening first, then grate the frozen shortening into the dry mixture it blends perfectly throughout and simplifies the process. This tip supplied by a reviewer).
- Add yeast and buttermilk and mix well.
- Turn dough onto lightly floured surface and roll out to desired thickness.
- Cut with small biscuit cutter and place on greased baking sheet.
- Bake for 12 minutes or until golden brown.
This is the first time I have tried this specific biscuit recipe. I have tried others with yeast before and didnt like it as well as I did this recipe. I followed the recipe as written except didnt have time to freeze the shortening(but I can see where this is a GREAT idea)As others suggested I increased the salt to 1tsp but still felt it could use more for taste value so next time I will try 2tsp of salt as this makes quite a few biscuits.I made my own buttermilk and I proofed my yeast and water with the 2Tbs of sugar and that worked out very nicely.Just the right amount of liquids and I think the secret is a moister dough makes a better biscuit. This is my NEW biscuit recipe until anyone else can prove me wrong. Anyone who says this recipe isnt TOPS is definately wrong.....Thanks Nana Lee for the post.....
This was the first time I've tried a biscuit recipe with yeast, and they came out great! I did substitute 2 cups of whole wheat pastry flour for 2 cups of the all-purpose flour, and tried out a new packet of yeast specially labeled for whole grain baking. I also increased the salt to 1 teaspoon, as has been suggested. They were very light and tender. I always pulse the dry ingredients together in my food processor a few times, add the shortening and/or butter and pulse 6-12 more times (stirring up the bottom with a fork if necessary), rather than cut the fats in with knives or a pastry blender. I definitely prefer the flavor of a biscuit made with butter, so next time I will try substituting butter for some of the shortening. But overall, a very good biscuit!
This is an awesome recipe. Make sure water for yeast is between 78-83 degrees. Also if you bunch together the biscuits together you can get the soft sides. YUM!