Raises Buttermilk Biscuits Recipe
Ingredients
| Active dry yeast | 1 | |
| Sugar | 1 Tablespoon | |
| Warm water | 2 Tablespoon | |
| 2 1/2 cups all-purpose flour, unsifted | ||
| 1 teaspoon each baking powder and salt | ||
| 2 tablespoons firm butter or margarine | ||
| Buttermilk | 2/3 Cup (16 tbs) | |
| Melted butter | ||
Directions
In a small bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes).
In a large bowl, stir together 2 cups of the flour, baking powder, and salt until well mixed.
With a pastry cutter or 2 knives, cut in firm butter or margarine to fine crumb stage, as you would for ordinary biscuits.
Beat in yeast mixture and buttermilk to make a moderately stiff dough.
Knead lightly for a few seconds; on a floured board, roll to 1/2-inch thickness.
Cut dough with a 2-inch floured biscuit cutter.
Arrange biscuits in a greased baking pan so they barely touch each other; prick tops in several places with a fork and brush with melted butter.
Let rise in a warm place until almost doubled (30 to 40 minutes).
Bake in a 425° oven for 10 to 15 minutes or until golden.
Makes about 1 dozen.
In a large bowl, stir together 2 cups of the flour, baking powder, and salt until well mixed.
With a pastry cutter or 2 knives, cut in firm butter or margarine to fine crumb stage, as you would for ordinary biscuits.
Beat in yeast mixture and buttermilk to make a moderately stiff dough.
Knead lightly for a few seconds; on a floured board, roll to 1/2-inch thickness.
Cut dough with a 2-inch floured biscuit cutter.
Arrange biscuits in a greased baking pan so they barely touch each other; prick tops in several places with a fork and brush with melted butter.
Let rise in a warm place until almost doubled (30 to 40 minutes).
Bake in a 425° oven for 10 to 15 minutes or until golden.
Makes about 1 dozen.
Chef
