Recipe Index

Ingredients

• 4 1/2 teaspoons (2 packages) active dry yeast
• 3 tablespoons warm water (110-115°F)
• 5 cups all-purpose flour, plus extra for dusting
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2/3 cup cold butter, cut into cubes
• 2/3 cup cold shortening, cut into pieces
• 2 cups buttermilk, cold
• 3 tablespoons melted butter, for brushing (optional)

Method

1. Stir the yeast into the warm water and leave for 5 to 10 minutes, until foamy.
2. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
3. Rub or cut the cold butter and shortening into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-size pieces.
4. Stir the foamy yeast into the buttermilk, then pour into the flour mixture and stir just until a soft, shaggy dough forms.
5. Cover and refrigerate for at least 1 hour, or up to overnight; the dough should rise slightly and become easier to handle.
6. Turn the dough onto a floured surface, pat it to about 1 inch thick, fold it over itself once or twice, then pat it out again.
7. Cut out 12 biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting.
8. Place the biscuits close together on a baking sheet, cover, and leave to rise in a warm place for about 30 minutes.
9. Meanwhile, heat the oven to 425°F.
10. Bake for 15 to 18 minutes, until risen and golden on top. Brush with the melted butter, if using, and serve warm.

Prep: 80 min · Cook: 18 min · Total: 98 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data