Recipe by Windchime
These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.
Top Review by Marg (CaymanDesigns)
Excellent biscuits! I have used them for biscuits and gravy, ham biscuits and just with jelly on them and they were great each time. I've tried the buttermilk and soured milk and we like them better with buttermilk. When I am making them for breakfast, I mix the dough the night before and let it sit, covered, on the counter all night. Then I can just turn it out, knead, cut and bake in the morning. Will use again and again!
- 1 tablespoon 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 1 cup milk, soured with 1 tbsp vinegar added)
Directions See How It's Made
- Dissolve yeast in water, set aside.
- Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
- Stir in buttermilk and yeast mixture.
- 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.) Dough will be very sticky.
- Scrape out onto well floured board.
- Flip over and knead lightly (4-6 times).
- Roll out and cut with biscuit cutter.
- Place on greased pan and let raise slightly (10-30 minutes).
- Bake at 400 F until light brown, 10-12 minutes.