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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For buttermilk I always substitute: 1 tablespoon of vinegar into a cup of ordinary milk and bring to room temp in the microwave. Works great! Ingredients:
1 (1/4 ounce) package dry yeast |
1/4 cup warm water |
2 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/8 cup sugar |
1/2 cup cold butter |
1 cup buttermilk |
Directions:
1. Dissolve the yeast in warm water and set it aside.
2. Put all the other dry ingredients, in the order that they are listed, in a bowl and mix.
3. Then cut the butter into the mixture as you would for pie dough.
4. Pour the buttermilk and the yeast mixture in the bowl with the other ingredients, blending well but not overbeating.
5. Refridgerate until needed, then warm to room temperature to allow it to rise.
6. When you are ready, gently roll out the dough on a lightly floured board and cut, using a biscuit cutter or a small glass to cut our biscuits.
7. Put them on a greased pan and let them rise a bit (10 to 15 minutes) before popping them in an oven heated to 400 degrees for 12 to 15 minutes.
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