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