Prep 30 mins
Cook 1 hr
Source: National Post, Oct. 16/99.
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 5 teaspoons sugar
- 2 tablespoons unsalted butter (cold_)
- 4 tablespoons shortening (cold)
- 1 tablespoon dry yeast
- 1⁄2 cup warm water
- 1⁄2-1 cup buttermilk, warmed
- flour, for dusting
- In a large bowl, stir together the flour, baking powder, salt, soda and sugar.
- Cut shortening and butter into dry ingredients until crumbly and well distributed.
- In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell.
- Add warm buttermilk to dry ingredients, then dissolved yeast mixture, and toss with a fork to blend and moisten, creating a ragged mass.
- Turn out onto a lightly floured board and knead gently for about 8-10 seconds to make a soft dough.
- Cover bowl with a clean tea towel and let rest 10 minutes.
- Preheat oven to 425°F.
- On a lightly floured board, roll dough out to a thickness of 3/4 to 1 inch and about 6-8 inches by 6-8 inches. Cut into 8 to 10, 2.5 to 3 inch round biscuits.
- Arrange in seasoned 9 or 10 inch cast iron skillet or lightly greased 10-inch square or round baking pan. Cover with a clean tea towel for 20-30 minutes.
- Dust biscuit tops lightly with flour. Bake until lightly golden, abut 12-15 minutes.