- March 17, 2009 at 3:14 am #271659
Refrigerator Yeast Biscuits
1 package dry yeast
1/4 cup warm water (105-115 degrees)
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
Dissolve the yeast in warm water, and set aside. In food processor bowl put flour, sugar, baking powder, baking soda and salt; pulse 1 minute to mix. Add shortening and process until mixture resemble coarse meal.
Add yeast mixture and buttermilk. Process until dry ingredients are moistened. Pour into a lightly greased bowl.
Cover and refrigerate 30 minutes.
Turn dough out onto a floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness and cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets.
Bake at 450 degrees F for 12 to 15 minutes. Makes about 2 dozen.
Note: Biscuits may be frozen. To freeze–place unbaked biscuits on an ungreased baking sheet; cover with plastic wrap and freeze until firm. Transfer frozen biscuits to plastic bags.
To bake, place frozen biscuits on a lightly greased baking sheet, and allow to stand 30 minutes. Bake at 450 degrees F for 12 to 15 minutes.
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