Feather Biscuits
Yield
30 servingsPrep
50 minCook
12 minReady
125 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | package |
yeast, active dry
|
|
2 | tablespoons |
water
warm |
|
2 | cups |
buttermilk
|
|
5 | cups |
self-rising flour
|
|
¾ | cup |
sugar
|
|
1 | cup |
vegetable shortening
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | package |
yeast, active dry
|
|
3E+1 | ml |
water
warm |
|
473 | ml |
buttermilk
|
|
1.2 | l |
self-rising flour
|
|
177 | ml |
sugar
|
|
237 | ml |
vegetable shortening
|
* |
Directions
Dissolve yeast in warm water.
Stir yeast mixture into buttermilk; mix well, and set aside.
Combine flour and sugar; cut in shortening until mixture resembles coarse meal.
Add buttermilk mixture; stir until dry ingredients are moistened.
Cover and let rise in a warm place until doubled, or cover bowl tightly and store in refrigerator until needed.
(Dough may be stored up to 3 days.)
Punch dough down; turn dough out on a lightly floured surface.
Knead lightly 3 or 4 times.
Roll dough to ½ inch thickness; cut with a 2 inch biscuit cutter.
Place biscuits on lighlty greased baking sheets; bake at 450℉ (230℃) for 10 to 12 minutes or until lighlty browned.
Note: You can add dried cranberries, or raisins to batter.