I have made different biscuit recipes over the years, but these are my daughter’s favorite. I like the fact that you can make the dough up to a week ahead of time and then roll it out and bake them when you’re ready to eat.
- 1/2 cup warm water 100° to 110°F
- 1 1/4 oz pkg. active dry yeast (2 1/4 tsp.)
- 1 teaspoon sugar
- 5 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup cold salted butter cubed
- 1/2 cup cold shortening cubed
- 2 cups whole buttermilk
- 6 tablespoons butter melted and divided
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Stir together the warm water, yeast and 1 tsp. sugar in a small bowl. Let stand for 5 minutes.
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Stir together the flour, 3 T. sugar and next three ingredients in a large bowl. Cut the butter and shortening in with a pastry blender or 2 forks until crumbly. Stir in the buttermilk and yeast mixture until just flour mixture is moistened. Cover bowl with plastic wrap and refrigerate at least 2 hours or up to 5 days.
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Preheat oven to 400°F. Put dough onto a lightly floured surface and knead 3 or 4 times. Roll dough into a 1/2-inch thick circle; fold in half; repeat.
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Cut biscuits with a 3-inch round cutter. Reroll remaining scraps and cut with cutter. Place on a parchment paper lined baking sheet with sides touching. Brush with 3 tablespoons of the melted butter.
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Bake in oven for 15 to 20 minutes until golden. Brush with remaining 3 tablespoons butter and enjoy.
Adapted from Southern Living magazine.