Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!
In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:
2½ cups of all purpose flour½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)
Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!
NOTE: No kneading needed.
NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.
NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.
NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.
NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.
NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.
NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.
NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.
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