Buttery Bannock Biscuits

Source: National Post, Oct. 16/99.

• Ready In: 1 hr 30 mins
• Yields: 8-10 biscuits

Ingredients

• 2 1⁄2 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 5  teaspoons sugar
• 2  tablespoons unsalted butter (cold_)
• 4  tablespoons shortening (cold)
• 1  tablespoon dry yeast
• 1⁄2 cup warm water
• 1⁄2-1  cup buttermilk, warmed
•  flour, for dusting

Directions

1. In a large bowl, stir together the flour, baking powder, salt, soda and sugar.
2. Cut shortening and butter into dry ingredients until crumbly and well distributed.
3. In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell.
4. Add warm buttermilk to dry ingredients, then dissolved yeast mixture, and toss with a fork to blend and moisten, creating a ragged mass.
5. Turn out onto a lightly floured board and knead gently for about 8-10 seconds to make a soft dough.
6. Cover bowl with a clean tea towel and let rest 10 minutes.
7. Preheat oven to 425°F.
8. On a lightly floured board, roll dough out to a thickness of 3/4 to 1 inch and about 6-8 inches by 6-8 inches. Cut into 8 to 10, 2.5 to 3 inch round biscuits.
9. Arrange in seasoned 9 or 10 inch cast iron skillet or lightly greased 10-inch square or round baking pan. Cover with a clean tea towel for 20-30 minutes.
10. Dust biscuit tops lightly with flour. Bake until lightly golden, abut 12-15 minutes.