Prep 24 hrs
Cook 18 mins
A combination of leavening agents make these biscuits extra light. An overnight rise has them ready when you are. Keep refrigerated and cut off as required and bake. Or if you prefer fried biscuits, this dough will also work very nicely.
- 5 cups flour
- 8 teaspoons baking powder
- 2 teaspoons salt
- 1⁄2 teaspoon baking soda
- 3 tablespoons sugar
- 4 tablespoons cold unsalted butter, plus
- melted butter, for brushing
- 1⁄2 cup cold vegetable shortening
- 5 teaspoons instant yeast
- 1⁄2 cup warm water
- 1 3⁄4-2 cups warm buttermilk
- In a large bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut in the 4 TBS butter and the shortening until the mixture is crumbly.
- Sprinkle the yeast over the warm water.
- Stir briefly and let stand for 3 minutes to dissolve.
- Add the yeast mixture and 1 3/4 cups of the butter milk to the dry mixture, tossing with a fork to blend and moisten, making a soft dough, (add the additional buttermilk if the dough is too firm.).
- Cover loosely with a plastic bag and refrigerate for at least overnight, or up to two days.
- Divide dough in half and on a lightly floured surface, roll half the dough out 1 inch thick. (keep other half covered until ready to use).
- cut into rounds, wedges, or squares with a knife or biscuit cutter.
- Brush with melted butter.
- Repeat with remaining half of dough.
- Place on a prepared baking sheet and brush a second time with melted butter or sprinkle lightly with flour if desired.
- Preheat oven to 400*F.
- Bake for 12 to 18 minutes or until lightly browned.
These are the best biscuits I have ever made, and everyone I fed them to agrees. I did not put the dough in a bag, a bowl worked just fine. Also, be sure not to roll them out thicker than 1 inch. I did that with the second batch, and they were golden brown on the outside, and raw on the inside.