Buttermilk Biscuits

Side Dish Recipes | 0 comments

These biscuits are my favorite – the addition of yeast makes them much lighter than a regular baking powder biscuit.

Buttermilk Biscuits

Joan Donogh
Great with a ham dinner, and also good with butter and jam.
Prep Time 1 hr 30 mins
Cook Time 12 mins
Total Time 1 hr 42 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 1 cup buttermilk
  • 1/2 cup water
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package quick rising yeast
  • 2 tablespoons sugar
  • 1/3 cup shortening
  • 2 tablespoons melted butter

Instructions
 

  • Heat buttermilk in a small pan on the stove, or in the microwave, until bubbles form around the edge. The buttermilk will curdle. Remove from heat and add water, set aside.
  • In food processor, combine flour, baking powder, salt, yeast, and sugar. Add shortening and whirl until mixture resembles coarse meal. Add buttermilk and whirl to mix in.
  • Knead the dough until smooth - if you have a large food processor you can knead in it, otherwise remove and knead about 5 minutes on a floured board.
  • On a floured board, roll out the dough to about 3/4 inch thickness. Use a floured cookie cutter (2 1/2 to 3 inch round) to cut out the biscuits. Place on greased cookie sheets, 1 inch apart. Prick tops of biscuits with a fork.
  • Cover biscuits with a cloth and let sit for 30 to 45 minutes. They don't rise too much at this point, but will rise more during baking.
  • Preheat oven to 400 degrees F. Brush the biscuits with melted butter and bake for 10 to 12 minutes until lightly browned. Serve warm.

 

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