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| Chef: Sara Gibbs | |
| Food Mood: Holiday | |
| Cuisine: New American/Regional | |
Servings: 10-12 |
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Ingredients |
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| 1 package active dry yeast (about .25 ounce) 1/4 cup warm water, about 110? F. 2 cups warmed buttermilk, about 110? F. 5 to 5 1/4 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon salt 3/4 cup chilled shortening 4 tablespoons chilled butter melted butter |
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Method |
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| Dissolve the yeast in the 1/4 cup of warm water. Set aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400? for about 15 to 20 minutes. Brush tops with the melted butter while still hot. |
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Notes |
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| Yield: 2-3 dozen | |
Recipe source: adapted, about.com |
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