Serving Size: makes approximately 1 dozen biscuits
6 cups all purpose flour 2 teaspoons sugar 1 teaspoon baking soda 1 tablespoon baking powder 1 1/2 teaspoons salt 2 1/2 teaspoons active dry yeast (1 package) 1/4 cup warm water 1 cup butter, melted and cooled some 2 cups buttermilk, room temperature.
1. In a medium bowl, sift or whisk together flour, sugar, baking soda, baking powder and salt. Set aside.
2. In a separate bowl, sprinkle yeast over water. Let stand about 5 minutes until creamy.
3. In another medium bowl, place 1 cup flour mixture, yeast mixture, melted butter and 1 cup buttermilk. Stir. Add remaining flour and buttermilk mixtures alternately, stirring all the while. Once sticky dough forms, cover with plastic and refrigerate for 2 hours.
4. Preheat oven to 450°.
5. Remove bowl from refrigerator. Place dough on lightly floured work surface. Knead a few times. Roll dough to 1/2" thickness. Use round cookie cutter or biscuit cutter to cut out biscuits. Place on baking sheet allowing 1" between each biscuit. Bake 12-15 minutes until lightly browned. Remove from oven and cool.
PRINT
