I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. —Eleanore Hill, Fresno, California
Total TimePrep/Total Time: 30 min.
Makesabout 2 dozen
- 6 cups buttermilk baking mix
- 1/4 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1/3 cup shortening
- 1 to 1-1/4 cups warm water (120° to 130°)
- 1/4 cup butter, melted
- In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times.
- Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.
Nutrition Facts1 biscuit: 173 calories, 9g fat (3g saturated fat), 5mg cholesterol, 397mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 2g protein.
Originally published as Feather-Light Biscuits in Reminisce May/June 1995
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