Prep 30 mins
Cook 10 mins
Very yummy biscuits! DH loves them, and they live up to their mile high name!
- 2 (1/4 ounce) packages dry yeast
- 1⁄4 cup warm water
- 2 cups buttermilk
- 5 cups flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1⁄4 teaspoons salt
- 1 cup shortening
- Combine yeast and warm water.
- Let stand 5 minutes or until bubbly.
- Add buttermilk to yeast mixture, and set aside.
- Combine dry ingredients in a large bowl.
- Cut in shortening until mixture resembles coarse meal.
- Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
- Turn dough out on a floured surface, and knead lightly 3 or 4 times.
- Roll dough to .5 inch thickness.
- Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
- Cover and let rise 1 hour.
- Bake at 450 for 10-12 minutes.
So the two that made and liked this recipe thought a pound of yeast for 12 biscuits was just about right - sure we don't need to put in a little extra - just to make them REALLY rise.
These were the best biscuits I believe I have eaten. I have tried for years to make biscuits and failed miserably. With this recipe, I no longer have to hang my head in shame in regards to the biscuits I've made! These were wonderful and will become our staple.
I love this recipe. I do change one thing. I only put 2 teaspoons sugar, as my family does not like them sweet. These can also be frozen and you take out what you need.