The Trouble with Biscuits
From chefzilla 15 years ago
- 10 minutes to make
- Serves 48
These yeast raised biscuits are extra light and fluffy. My mother only made them for special occasions since they are more trouble, but they sure are delicious.
Ingredients
- 5 cups self-rising flour shopping list
- 3/4 cup shortening shopping list
- 1/4 cup sugar shopping list
- 1 package dry yeast shopping list
- 1/4 cup lukewarm water shopping list
- 3 cups buttermilk shopping list
- 1 teaspoon baking soda shopping list
How to make it
- Dissolve yeast in water. Sift sugar and flour together or mix well with a whisk. Cut shortening into the flour mix until the consitency of cornmeal. Add soda to buttermilk and stir until dissolved then add to the flour mixture along with the dissolved yeast. Mix well. You can store the dough in an airtight container in the refrigerator for up to 3 or 4 days until you are ready to use it. When ready to bake, preheat oven to 400 degrees. Knead the dough briefly on a floured board then roll out and cut. Bake on a lightly greased cookie sheet or in a cast iron skillet until browned to your taste, about 10 minutes. Makes 4-5 dozen depending on how large you cut them.
The Rating
Reviewed by 39 people-
Hmmm, these would be far better than the hockey pucks I served for breakfast today. Lovely post.
notyourmomma
in South St. Petersburg loved it
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great yeast raised buscuits high 5 thanks
momo_55grandma
in Mountianview loved it
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Could any biscuit really be trouble? These are worth it! Big high five for mom's biscuits!
shepherdrescue
in Lake Forest loved it
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