Ingredients
24
24 servings
- •1 (.25 ounce) package active dry yeast
- •0.25 cup warm water (110 degrees F/45 degrees C)
- •5 cups all-purpose flour
- •3 tablespoons white sugar
- •1 tablespoon baking powder
- •2 teaspoons salt
- •1 teaspoon baking soda
- •2 cups buttermilk
- •0.75 cup shortening
Instructions
- Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
- Meanwhile, combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in shortening with a pastry blender until the mixture resembles coarse meal.
- Stir buttermilk into yeast mixture until combined, then add to dry ingredients and stir until moistened. Turn dough out onto a floured surface and knead 4 to 5 times.
- Roll dough on a lightly floured surface to a thickness of 1/2 inch. Cut out twenty-four 2 1/2-inch-diameter circles. Place circles onto lightly greased baking sheets so they are barely touching each other. Cover and let rise in a warm, draft-free place until almost doubled in volume, about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
Nutritional Facts
Per 24 servings
- Calories: 167
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 3g
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