Yeast, along with baking powder, makes these a light and airy favorite.
Serves: 24Hands-on: 20 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 1 envelope (1⁄4 oz.) active dry yeast
- 1⁄4 cup warm water (about 110°F)
- 5 1⁄4 cups all-purpose flour
- 1⁄4 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 Tbsp. salt
- 3⁄4 cup vegetable shortening, chilled
- 1⁄4 cup butter, chilled
- 2 cups buttermilk, at room temperature
- 1⁄2 cup melted butter
- In a small bowl, dissolve yeast in warm water. Set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; stir to blend. Cut in shortening and butter until mixture resembles coarse meal, with some small pea-sized pieces remaining. Stir in yeast mixture and buttermilk, blending well.
- Turn out dough onto a floured surface; knead a few times with floured hands, adding a little more flour if needed. Pat into a circle about 1⁄2 inch thick. Cut out rounds with a 2 1⁄2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Put the scraps of dough together, pat out, cut, and repeat until all of the dough is used. Cover uncooked biscuits with a dish cloth and let rise in a draft-free place for about 45 minutes.
- Preheat oven to 400°F.
- Bake for about 20 minutes until tops are browned. Remove from oven and brush with melted butter while biscuits are still hot.