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Ingredients
- 1 pkg active dry yeast
- 2/3 c. warm buttermilk (110 to 115 degrees)
- 2 tbsp. warm water
- 2 c. bread flour
- 3 tbsp. sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c. shortening
Details
Preparation
Step 1
In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor. Pulse until blended. Add shortening and pulse until shortening is the size of peas. While processing, gradually add yeast mixture and pulse until dough forms a ball.
Turn dough onto a lightly floured board and knead 8-10 times. Pat into a 1/2 inch thickness; cut with a floured 2 inch biscuit cutter. Place 2 inches apart on a greased cookie sheet. Let rise until almost double, about 30 minutes.
Preheat oven to 425 degrees. Bake 9 - 13 minutes or until light golden brown. Cool on wire rack.
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