Buttermilk Biscuits

Buttermilk biscuit recipe card

I had never tried a yeasted biscuit before and although I think I skipped the crucial step of letting the biscuits rise, I enjoyed making this recipe. Like many of these recipes, there were multiple cards which sometimes works in my favor since there are cards without directions so having multiple means more insight on what the recipe entails. Next time I have a chance to make this recipe I’ll be doing some experimenting with refrigeration and even freezing before baking.

Light Update: As I typed this recipe below I realized that I didn’t put 1 tablespoon of baking powder I put in 1 teaspoon. Now i really need a do-over on these biscuits so look out for a future update.

Close up of buttermilk biscuits

Buttermilk Biscuits

5c All purpose flour
1 package of dry yeast
1/4c sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1c shortening or a mix of shortening and butter, cold
2c buttermilk
Few tablespoons of melted butter for the tops

Dissolve your yeast in 3 tbsp of water with a pinch of sugar and let sit for 5 minutes. In a large mixing bowl combine your flour, sugar, baking powder, baking soda, and salt. With a pastry cutter, two knives or just crumbling with your hands cut in the shortening until it is roughly pea-sized. Slowly add the buttermilk and yeast to the flour mixture until a rough dough forms. Turn out the dough on a floured surface and lightly knead/fold over on itself 4-5 times, avoid overworking you aren’t kneading bread dough. Roll out to 1/2 inch thick and cut out to your preferred biscuit size. Place on a lined or greased baking sheet about 1/2-1 inch apart. Let biscuits rise for 15-30 minutes, not till doubled just so they lighten up. Brush tops of biscuits with butter and bake at 400F for 12-15minues. Enjoy!

Tray of buttermilk biscuits

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