Buttermilk Biscuits
These biscuits have made appearances at just about every family get-together I can remember. They’re warm and soft, and are even better when they’re doubled up and buttered.
Ingredients for this Recipe:
- 5 cups All-Purpose Flour
- 3 tbsp Baking Powder
- 3 tbsp Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 cup Shortening
- 2 packages Yeast
- 4 tbsp Warm Water
- 2 cups Buttermilk
Combine dry ingredients. Cut in Shortening until mixture resembles course crumbs. Dissolve Yeast in warm water. Add dissolved Yeast and Buttermilk to the dry ingredients and mix well. Roll out desired amount of dough on a lightly floured surface to a little over 1/4 inch thick. Cut with a floured 2″ biscuit cutter (if you don’t have a biscuit cutter, a cookie cutter or wide-mouthed drinking glass works just as well). Preheat oven to 400°F. Place biscuits on a lightly greased pan. Let biscuits rise for 10 minutes, then place in oven. Bake for 10-12 minutes at 400°F, or until golden brown.
Leftover dough can be refridgerated for one week in an air-tight plastic container or bag.
Often, we’ll roll the dough thinner and stack 2 biscuit dough circles on top of each other before baking. This recipe makes about 6-7 dozen biscuits, or about 3 dozen when doubled.