Prep 15 mins
Cook 20 mins
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.
- 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.
Very good- exactly what I was looking for. Turned out delicious, though I would cut back on the sugar next time as they were a bit sweet.
Excellent recipe! I didn't have buttermilk, vinegar or shortening but wanted to try these and didn't want to wait to go to the grocery store. I used "I can't believe it's not butter" instead of shortening and I used 1/2 c sour cream and added the remaining milk to make 1 cup. then added the last 1 cup of milk. As far as the dough being sticky, just keep adding flour a bit at a time until it's not sticky anymore(depending on the weather ie...humidity, rain etc...) The dough is very light and airy and I just pat it out and didn't roll it.
These are perfect when you are craving homemade yeast rolls but don't have time to let them raise. A cross between a biscuit and a roll. My mom made these for years and when I got married I carried on the tradition. I also use this dough to make fried apple turnovers! Just pinch it off,roll it out, add the filling and fry the turnovers!!