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Chuck Wagon Biscuits

Yield 3 dozen


  • 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

How to Make It

  1. 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.

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

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

  4. 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.

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

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