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2 packages active dry yeast
1/4 cup lukewarm water (115 )
2 cups buttermilk, at room temperature
5 to 5 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup butter plus 2 tablespoons butter or margarine, divided
1/2 cup cold vegetable shortening
1. Combine yeast and water in bowl; let stand 5 minutes. Stir in buttermilk.
2. Combine 5 cups flour, sugar, baking powder, baking soda, salt and pepper in large bowl.
Cut up 1/2 cup butter into small pieces; add to flour mixture.
Cut in butter and shortening until mixture resembles small peas.
Stir in buttermilk mixture with wooden spoon until just blended.
3. On a lightly floured surface, knead dough until smooth, adding more
flour if needed, about 5 minutes.
Pat dough into a 12-inch square.
Cut dough crosswise into 2-inch strips, then cut strips
diagonally at 2-inch intervals to form diamonds.
Arrange diamonds 1 1/2 inches apart on a large ungreased baking sheet.
Cover with clean towel and let rise at room temperature 45 minutes until 3/4 inch thick.
(Can be made ahead. Freeze until firm 1 hour. Transfer to heavy-duty plastic storage bags
and freeze up to 1 month. Let stand at room temperature 1 hour before baking.)
4. Arrange rack in center of oven. Heat oven to 400 F.
Prick tops of diamonds with tines of fork. Bake 15 to 20 minutes until golden brown.
Melt remaining 2 tablespoons butter. Transfer biscuits to wire rack and brush tops
with melted butter. Serve warm. Makes about 2 dozen biscuits.
200 calories per biscuit
9.5 grams of fat
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