These have a wonderful, fresh yeast taste; very light and folks think you took a long time to make them
Dissolve yeast in warm water and set aside.
Preheat oven to 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 and 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.
|Time:||20 Minutes Preparation Time|
15 Minutes Cooking Time
Source: My mom made these when she didn't have time to make the regular yeast rolls.
By Roxanne from Terre Haute, IN
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