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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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My husband and I love biscuits but were tired of the canned variety. Then a lady at church gave us this recipe. The dough will keep for several weeks in the refrigerator. It's handy to have on hand for company. Everyone I have shared this recipe with thinks the biscuits are great. Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1/2 cup warm water (105° to 115°) |
5 cups all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup vegetable shortening |
2 cups low-fat buttermilk |
cooking spray |
1 tablespoon stick margarine or butter, melted |
Directions:
1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
3. Preheat oven to 450°.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 13 minutes or until golden.
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