This is a wonderful yeast flavored biscuit without all the fuss. Great for holiday dinners.
Dissolve yeast in warm water set aside
I just made the 2nd recipe from Cooking Light magazine, but with 1/2 cup of shortening. I was happy to see such a nice rise on the bisquits but was disappointed with the taste, bland. Like they needed more salt or something. Now I realize it was only 1/2 cup of shortening, that is what the recipe calls for, hence Cooking Light, but I think the full cup might makes these better. (11/01/2007)
Dissolve 2 pkg dry yeast in 4 tbsp warm water.
Sift: 5 c. flour, 1/4 c sugar, 3 tsp baking powder, 2 tsp salt, 1 tsp soda.
Cut in 1/2 cup shortening with pastry blender.
Add yeast and 2 c fresh buttermilk.
Roll out one fourth inch thick. Cut with round biscuit cutter.
Dip in melted butter: fold in half, place on baking sheet. These are better if left in the refrigerator over night before baking. They may be frozen. When ready to cook, remove from freezer and place in oven without thawing or rising. Bake at 400F for 15 min. or until brown.
May add a bit more sugar for sweet rolls. 2 eggs can be added for richer dough.
I like the idea of refrigerating this dough--takes the soda taste away. Try rolling the dough out and cut into breadstick-sizes; roll in butter on the cookie sheet, sprinkle with garlic salt if desired. Yummy! (11/16/2007)
Preheat oven 400 degrees F. Combine all dry ingredients. Cut in shortening until resembles coarse corn meal Add yeast mixture and buttermilk. Turn dough onto a well floured surface. Knead dough 1 minute. Roll or pat dough out 1/4 to 1/2 inch thick, cut into 3 inch sized biscuits. Bake for 15 minutes or until golden brown.
Note: This dough can be stored in the refrigerator up to 1 week so you can have fresh biscuits when you want them.
By Roxanne from Terre Haute, Indiana
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