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Betty's Best Southern Raised Biscuits--in Time for Easter! ☼ Recipe Video
|Active dry yeast||2 Packet (105 degree F)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Self rising flour||5 Cup (80 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1 Cup (16 tbs) ((I used Crisco, but butter will be fine)|
|Butter sticks||1 , melted and cooled|
|Cooking oil spray||1 Teaspoon (as needed)|
Calories 525 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.9%
Saturated Fat 11 g55%
Trans Fat 2.7 g
Cholesterol 24.3 mg
Sodium 836.8 mg34.9%
Total Carbohydrates 55 g18.4%
Dietary Fiber 0.36 g1.4%
Sugars 6.7 g
Protein 7 g13.5%
Vitamin A 5.6% Vitamin C 0.01%
Calcium 12.9% Iron 13.2%
*Based on a 2000 Calorie diet
1. In a small bowl, dissolve dry yeast in lukewarm water. Let it rest for 5 minutes or until bubbly.
2. Grease a baking sheet with cooking spray. Set it aside.
3. Pour buttermilk into the bowl with yeast mixture, and set aside.
4. In a large mixing bowl, combine flour and sugar.
5. Add shortening, cut and mix until the mixture resembles coarse cornmeal.
6. Pour buttermilk mixture into the bowl with dry ingredients and mix until moistened.
7. On floured surface, turn dough out and knead lightly about 4 times.
8. Sprinkle more flour and roll dough into ½-inch thick sheet. Cut into biscuits using a 2 ¾-inch cutter.
9. Dip each biscuit into melted butter and place them on greased baking sheet.
10. Cover the sheet loosely with plastic wrap and let rise in a warm place, free from drafts, for 2 hours.
11. Pop the baking dish in a 450 degree F oven and bake for 10-12 minutes.
12. Serve hot and enjoy!
If using all purpose flour then for each cup of flour you need to add 1 ½ teaspoons baking powder and ½ teaspoon of salt.