Author
Francis McDonald and Lois
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg | Yeast |
| 1 Cup | Warm Water |
| 2 Cups | Buttermilk |
| 3/4 Cup | Corn Oil |
| 1/4 Cup | Sugar |
| 4 tsp | Baking Powder |
| 3 tsp | Salt |
| 1/4 tsp | Baking Soda |
| 6 (or more) cups | Flour |
Instructions
- Dissolve Yeast: Dissolve yeast in warm water.
- Combine Ingredients: Combine all other ingredients with the yeast mixture. Mix well until a soft dough forms. You may need to add more flour, a tablespoon at a time, if the dough is too sticky.
- Chill Dough: Place dough in a covered bowl and refrigerate for at least 2 hours, or up to overnight. This allows the flavors to develop and the dough to become easier to handle. (The recipe states there’s no need to let it rise before baking, however the biscuits are better after dough has been refrigerated for about 48 hrs.).
- Preheat and Prepare: Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- Form Biscuits: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough out to about 1/2 to 3/4 inch thickness.
- Cut Biscuits: Cut out biscuits using a biscuit cutter or a sharp knife.
- Bake: Place biscuits on the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes, or until golden brown.
- Serve: Serve warm.
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