Top Review by sugarpea
Brilliant biscuits...and very forgiving. Making these was a comedy of errors. Started out making 1/2 a batch and then forgot that's what I was doing. Had dry ingredients and yeast for half a batch and butter and liquid for a full batch in the bowl. Had to stop, proof more yeast, double all the dry ingredients and remix. Even after all that these biscuits were light, delicious and attractive. Hint: cut biscuits out half the size they will eventually be because they really will double in size, mostly out not up. I've got some saucer-sized yummy biscuits.
- 1 (1/4 ounce) package yeast (1 tablespoon)
- 2 tablespoons sugar
- 1⁄4 cup water
- 5 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or 1 cup margarine
- 2 cups buttermilk
Directions See How It's Made
- In a small bowl combine yeast and sugar in water.
- Set aside for 10 minutes.
- In a large bowl mix flour, sugar, baking powder, soda and salt.
- Cut in butter to form a crumbly mixture.
- Stir in yeast mixture and buttermilk.
- Mix just enough to hold dough together.
- Roll dough 3/4 inches thick on floured surface.
- Cut out biscuits with the top of a glass or a cutter.
- Prick tops with fork.
- Freeze separately on cookie sheet.
- After biscuits are frozen, stack and wrap well.
- Before baking let rise until doubled in size.
- Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
- Makes 3-4 dozen.
- Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.