I first received a sample of these light, wonderful biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often and serve them with butter and honey. They are perfectly heavenly with sausage gravy, too!
PREP: 20 MIN. + RISING • BAKE: 10 MIN. MAKES: 2¹₂ DOZEN
2 pkg. (¹ ₄ oz. each active dry yeast) ¹₄ cup warm water (110° to 115°) 2 cups warm buttermilk
(110° to 115°) 5 to 5¹ ₂ cups all-purpose flour ¹₃ cup sugar 2 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 1 cup shortening
1. In a small bowl, dissolve the yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
3. Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to ½-in. thickness; cut with a 2½-in. round biscuit cutter or pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour. 4. Bake at 450° until golden brown, 8-10 minutes. Lightly brush tops with melted butter. Serve warm.
1 BISCUIT 150 cal., 7g fat (2g sat. fat), 1mg chol., 244mg sod., 19g carb. (3g sugars, 1g fiber), 3g pro.