Never-Fail Yeast Biscuits
Per serving
A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.
Ingredients
Step-by-step instructions
- 1
Dissolve yeast in water, set aside.
- 2
Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
- 3
Stir in the buttermilk and yeast mixture. Dough will be very sticky.
- 4
Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
- 5
Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
- 6
Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
- 7
Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
- 8
Bake at 400º F until light brown, 10-12 minutes.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App