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Ingredients
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter, cut into tablespoons
- 1/4 cup warm water (105° to 110°)
- 2 (1/4-ounce) packages active dry yeast
- 1/4 cup sugar
- 2 cups buttermilk
Details
Preparation
Step 1
In a large bowl, combine flour, salt, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.
In a small bowl, combine warm water and yeast, stirring to dissolve. Add sugar, stirring to dissolve. Let mixture stand for 5 minutes or until foamy. Add to flour mixture. Gradually add buttermilk, stirring to combine. Dough will be sticky. Cover and refrigerate overnight.
Spray a large baking sheet with nonstick cooking spray.
On a lightly floured surface, turn out dough, and pat to ¾-inch thickness. Using a
2 ½-inch round cutter, cut dough, rerolling scraps as needed. Place biscuits on prepared pan, and let stand at room temperature for 2 to 2 ½ hours or until doubled in size.
Preheat oven to 425°. Bake biscuits for 10 minutes or until golden brown. Serve warm.
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