Recipe by Mama's Kitchen (Hope)
Great flaky biscuits that go great with gravy, soups, stews etc... Just mix them up, toss 'em in the fridge and take out what you need when you are ready. No need to wait for them to rise. These biscuits are really easy and really good! Recipe from Burton's Cotton Gin Cookbook as posted by Miss Boehnemann whose family is KNOWN for their cooking.
- 1 (1/4 ounce) package dry yeast
- 1⁄2 cup warm water
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 4 1⁄2 cups all-purpose flour
- 2 cups buttermilk (make your own with 2 c milk and 1 T vinegar, let it set until it curdles, about 10 minutes)
- 1⁄2 cup shortening
Directions See How It's Made
- Dissolve yeast in warm water. Mix all dry ingredients (cut in shortening here) and combine with liquids.
- Place in refrigerator until ready to use. Stores up to two weeks.
- When ready to make: Take out the amount you want to use and leave the rest in the refrigerator.
- Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet. (Add some more flour here if needed).
- Bake at 375 for about 20 minutes or until browned on top.
- Serve warm.
- Amount of servings depends on the size of your biscuits. I usually get about 4 dozen from this.