Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
1 tablespoon stick margarine or butter, melted
How to Make It
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450°.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 13 minutes or until golden.
Fantastic flavor!!!!!! I will definitely make these often. I made some of the batch by just cutting off sort of a square with a table knife and putting it on the baking sheet since the dough was very soft. The rest I added more flour to and cut out. Both worked very well.
These were the most bland, uneventful biscuits I've ever eaten. Not really sure why others loved them so much; I followed the recipe exactly and they were pretty much awful. The only thing that was acceptable was the texture -- that was actually pretty good (hence 2 and not 1 star). Need salt. Try the Old Fashioned Strawberry Shortcake biscuits! So much better.
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