Breads Yeast Biscuits by msbelle

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Breads Yeast Biscuits
Submitted by msbelle on September 20, 2008 at 7:48 pm

DESCRIPTION
Yeast Biscuits

SUMMARY
Yield 0 File under biscuits, Bread/Rolls (not sourdough), Yeast

INGREDIENTS
2 1/2 cups self-rising flour (use unbleached King Arthur or White Lily) (sifted before measuring)
1 TBLS sugar
1/2 cup shortening
1/2 tspn soda
1 cup buttermilk (cultured whole if possible)

1 pkg yeast/3 TBLS warm water/1 tspn sugar (active dry yeast Fleishman’s Rapid Rise is fine)

INSTRUCTIONS
1) Dissolve yeast in the warm water. Add tspn sugar. Stir and let stand while preparing other ingredients

2) Stir soda into buttermilk

3) Combine sugar into flour and stir with a whisk

4) Cut shortening into flour mixture until mealy

5) Add buttermilk mixture to yeast mixture and stir gently into flour/shortening mixture

6) Sprinkle flour onto pastry board or clean cloth on counter. Turn wet biscuit mixture out on sprinkled flour. Sprinkle more flour over dough. Fold over gently 10-15 times.

7) Pat (or roll) dough into flat disk.

8) Cut biscuits with a 2” cookie cutter. Be sure to go straight down and do not twist (that keeps them from rising as much).

9) Place biscuits upside down with sides touching on greased sheet or pan and brush with melted butter and let rise 15-20 minutes before baking.

10) Bake 10 to 15 minutes in 400 degree oven until browned on top and bottom.

I have not tried this but many similar recipes said the dough could be kept in the refrigerator for several days and used as needed. If I did that, I would let them rise at least 45 minutes before baking so that the dough could warm up.

Even though we in the south have made biscuits for many years with Martha White or White Lily self-rising flour, I find that King Arthur self-rising makes a great tasting biscuit. In fact, since I have discovered it, I have not bought any other flour. The KA SR flour is different from their AP.

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