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Angel Yeast Biscuits
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1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5
minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking
powder, salt and baking soda. Cut in butter until mixture resembles coarse
crumbs. Stir in yeast mixture; mix well. Turn onto a floured surface; gently
knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 30 minutes. Punch dough down.
Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a
floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking
sheet. Prick tops with a fork. Cover and let rise until doubled, about 45
minutes. Bake at 375° for 15-18 minutes or until golden brown. Remove from
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |