Breads

RAISED BUTTERMILK BISCUITS

  • 1 cup Buttermilk
  • 4 cups Flour, sifted
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 package Active dry yeast
  • 1/2 cup Water, warm
  • 2 teaspoons Sugar
  • 1/3 cup Shortening
  • 2 tablespoons Butter or margarine, melted

    • Preheat oven to 400°. Grease two large cookie sheets.

    (Substitution note: In lieu of Buttermilk, you can use 1 cup milk + 1 tablespoon lemon juice.)

    Heat buttermilk in saucepan over medium heat until bubbles form around edges.

    Cool to lukewarm (bottom of pan will be comfortably warm to touch).

    Sift flour, baking powder and salt into mixer bowl.

    In small bowl, place warm water, sugar and yeast, stir to dissolve. Stir in cooled buttermilk.

    Cut shortening into flour mixture. Make a well in the center, pour in buttermilk mixture all at once. Mix well, knead thoroughly. Let rise for 5-10 minutes.

    Roll to 1/2" thickness with stockinette covered rolling pin on a lightly floured surface. With floured cutter, cut out biscuits. Place on greased cookie sheets 1 inch apart. Prick tops with fork. Cover with clean dishtowels, let rise until 1" thick. (About 1/2 hour, usually.)

    Brush tops with melted butter. Bake for 10-12 minutes on greased cookie sheets at 400°, makes about 2 1/2 dozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!