Yield: 36 Biscuits
|1 pack||(1/4 oz) active dry yeast|
|2 tablespoons||Water, warm (110 degree F.)|
|5 cups||All purpose or whole wheat|
|1 teaspoon||Baking soda|
|1 cup||Butter, softened or|
|\N \N||Vegetable oil|
|\N \N||Flour for kneading|
In a small bowl or measuring cup, dissolve the yeast in the warm water and set aside.
In a large bowl, combine the flour, salt, baking soda, and sugar. Cut in the butter or stir in the oil. Make a well in the center and add the buttermilk and yeast solution, incorporating them gradually into the dough with a wooden spoon. The batter will be sticky.
Refrigerate the dough in a plastic bag or a bowl until ready to use.
Do not allow the dough to rise. Preheat the oven to 450 degree F.
Knead the dough, adding enough flour to keep the dough from sticking when it is rolled out. Roll to a ½-inch thickness and cut into desired shape. Bake on a greased pan for 10 minutes.
Makes a large batch of more than 3 dozen biscuits.
NOTE: These biscuits are too yummy to be served only for breakfast.
You can make the batter over the weekend and bake just what you need for evening meals during the week. The yeast makes them foolproof, and they dress up a weekday meal. I baked these as a young bride and they impressed my in-laws. -- Vickie Huckabay Recipe: Vickie Huckabay