Chuck Wagon Biscuits

Oxmoor House
3 dozen

Ingredients

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2 packages dry yeast
1 cup warm water (105° to 115°)
2 cups buttermilk
3/4 cup vegetable oil
7 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 1/2 teaspoons salt

Preparation

Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well.

Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a floured surface, and knead 3 to 4 times.

Shape dough into 2-inch balls; place 1/8-inch apart in three well-greased 9-inch cast iron skillets. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425° for 12 minutes or until golden brown.

Note: Biscuits may be placed in greased baking pans to rise and bake.

Created date

February 2010