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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
5 cup(s) all-purpose flour |
3 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
2 cup(s) buttermilk |
3/4 cup(s) canola oil |
3/4 cup(s) canola oil |
1/2 teaspoon(s) salt |
3 tablespoon(s) sugar |
1/3 cup(s) warm water |
2 package(s) yeast |
Directions:
1. Dissolve yeast in warm water and 1 Tbsp. of the 3 Tbsp. sugar. After yeast bubbles and dissolves, add to the dry mixture, along with buttermilk, and oil. Mix well, and put into a greased tupperware-type container with a lid. Refrigerate. May be used immediately, or will keep nicely in the fridge for 5 days. Just stir, dip out as needed, and drop onto ungreased cookie sheet. Bake in 425 degree oven for 15 to 20 minutes. The cooking time will vary with the size of the biscuits and the characteristics of your oven.
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