Description
These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 2 cups buttermilk
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3 tablespoons white sugar
- ¾ cup shortening
Instructions
- In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 5 minutes. Add buttermilk to yeast mixture
- and set aside.
- In a large bowl
- combine flour
- sugar
- baking powder
- baking soda
- and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface
- and knead 4 or 5 times.
- On a lightly floured surface
- roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets
- barely touching each other. Cover
- and let rise in a warm place free from drafts for 1 hour
- or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 10 to 12 minutes
- or until browned.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 24