Prep 15 mins
Cook 15 mins
A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.
- 2 1⁄4 teaspoons instant yeast
- 1⁄4 cup water
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 cup shortening
- 1 cup buttermilk (or milk with 1 Tbs. vinegar added)
- Dissolve yeast in water, set aside.
- Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
- Stir in the buttermilk and yeast mixture. Dough will be very sticky.
- Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
- Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
- Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
- Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
- Bake at 400º F until light brown, 10-12 minutes.