 |
Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 12 |
|
This is a recipe that has been handed down through generations. At least 6 generations of women in my family has had and made these biscuits. I like this recipe because once you have had these, you won't want another biscuit to go with a roast, Thanksgiving dinner, or stew for that matter. They great with breakfast or as a midday snack. Ingredients:
5 cups all-purpose flour |
1/2 cup vegetable oil (no butter or lard) or 1/2 cup shortening (no butter or lard) |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
6 tablespoons sugar |
2 cups buttermilk (room temperature) |
1 (1/4 ounce) package rapid rise yeast dissolved in 1/2 cup luke warm water with a 1/2 tsp sugar |
Directions:
1. Sift dry ingredients together in one bowl. Stir in oil. Add buttermilk and yeast. Mix until flour mixture is moist. knead well for 1 minute. Put in greased bowl and cover with damp cloth If you are going to use it right away just leave out on your counter. If not then you can refridgerate until ready to use. On floured board roll out dough 1/2 inch thick. Cut out biscuits. Let rolls rise for about 30 minutes before baking in 375 degree oven for 12-15 minutes. do not let them get too brown. Want a light brown color on top. Be sure to baste with butter as soon as they come out.
|
|