These biscuits are perfect for breakfast. You can smother them in gravy or slather in butter and jam. You can also freeze the uncooked biscuits and bake later.
- Ready In:
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 2 1⁄2 teaspoons fast rising yeast
- 1⁄4 cup warm water
- 2 cups buttermilk
- 3⁄4 cup cold shortening
- 2 tablespoons milk for brushing on top biscuits
- extra flour, for dusting cutting board and rolling pin
- Into a large bowl, sift together flour, baking powder, salt, baking powder, baking soda and 2 tablespoons of sugar.
- In a small glass bowl add 1 tablespoons sugar, yeast and 1/4 cup of warm water. Make sure water is very warm but not too hot to touch. Allow yeast to bloom for about 5 minutes.
- Work shortening into flour mixture until it resembles coarse crumbs. I like to use my hands but you can use a pastry blender or two knives.
- Add yeast/water/sugar mixture and 2 cups of buttermilk.
- Blend together with a wooden spoon until all wet ingredients are incorporated. The dough will be very sticky.
- Place dough onto cutting board dusted with flour and knead lightly about 5 or 6 times by folding dough back onto itself.
- Roll out to about 1/2 inch thickness. Using 2 inch round biscuit cutter, cut out biscuits and place on cookie sheet lined with parchment paper.
- Brush tops with milk and bake in 425 degree oven for 13-15 minutes.
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