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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 10 |
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Make some tonight and freeze the rest unbaked ready to bake fresh for a quick meal. Wonderful with your favorite soup! Ingredients:
6 cups flour |
3 teaspoons sugar |
5 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup shortening or 1 cup butter |
2 cups buttermilk |
2 teaspoons yeast |
3 tablespoons warm water |
Directions:
1. Mix dry ingredients. (You may use some whole wheat flour in place of white flour.).
2. Cut in the shortening with a pastry blender or knives.
3. Dissolve the yeast in the warm water.
4. Add buttermilk and yeast mixture to the dry ingredients and stir to blend.
5. Bring dough together on a floured surface and kneed lightly. (No more than 12 times - this is the key to keeping the biscuits light.).
6. Roll or pat to 1/2 inch thick.
7. Cut into 3 dozen biscuits.
8. Bake at 450 for 10 - 12 minutes.
9. Alternately, place unbaked biscuits on a parchment paper covered baking sheet. Freeze until solid. Store in freezer bags. When you want to use them, remove from freezer and allow to defrost on a baking sheet before baking at 450 for 10 - 12 minutes.
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