Raised Buttermilk Biscuits
Recipe: #16080
November 23, 2014
Categories: Breads, Brunch, Christmas, Sunday Dinner Thanksgiving, No Eggs, Yeast Rolls, Flour, Kosher Dairy, more
"A recipe from my culinary school days. These are light and fluffy, by far the best biscuit I made."
Ingredients
Nutritional
- Serving Size: 1 (44.1 g)
- Calories 127.7
- Total Fat - 4.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 6.6 mg
- Sodium - 256.1 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 0.7 g
- Sugars - 1.8 g
- Protein - 2.9 g
- Calcium - 47.9 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
Step 2
Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
Step 3
Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
Step 4
Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
Step 5
Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
Step 6
Let rise in warm place until almost double in size, about 30-40 minutes.
Step 7
Bake in 425° oven 10-15 minutes.
Tips
No special items needed.