Preheat oven to 400 degrees F. Dissolve the yeast in warm water, set aside. Mix the dry ingredients. Cut the shortening in as you would usually do for pie dough. Stir in the buttermilk and the yeast mixture. Blend thoroughly, the dough is ready to refrigerate or roll into biscuits.
Turn the dough out onto a floured board and knead very lightly as for regular biscuits. Roll out and cut as you would for regular biscuits, placing on a greased pan. DO NOT overwork the dough.
Form biscuits and let rise in pan until very fluffy (30-60 minutes). Before baking, brush tops with lots of melted butter. Bake 12 to 15 minutes or until golden brown.
You can mix these up one day and bake them the next 3 days. The dough will keep the refrigerator in a covered bowl. They also freeze well. Just allow to thaw and rise before baking. I normally double this and freeze what I haven't used in a few days.
Source: I got this from the web years ago, but have made some changes over the years.
By Scott E. from Chicago, IL
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