These biscuits have
yeast and baking powder and soda as leavening.
pkg. active dry yeast
c warm water (105 to 115 degrees)
T baking powder
3/4 c buttermilk
t baking soda
and warm water in bowl. Let stand 5 minutes. In large bowl combine
dry ingredients with shortening and cut in with pastry blender
until mixture is crumbly. Add in yeast mixture and buttermilk
and stir only until mixture is moistened. Turn out onto floured
surface and knead about 6 to 10 times. Roll to 1/2 inch thickness
and cut with a 2 inch biscuit cutter. Place on lightly greased
baking sheet and bake at 400°F for about 12 minutes or until
golden and puffed.
recipe has these notes: Since this is a large recipe, you can
make these ahead. Bake biscuits for 5 minutes (until set but not
browned), remove from oven, cool, wrap and freeze. To serve, remove
what you need and bake at 400°F on a lightly greased sheet
for about 10 minutes or very lightly browned.
Clipped and adapted from The Charlotte Observer, no date.
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