| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Tested | 5 | Servings | |
INGREDIENTS
| 1 | Pkg active dry yeast | |
| 1 | tb | Sugar |
| 2 | tb | Warm water |
| 2 | c | All-purp flour |
| 1 | ts | EACH baking powder and salt |
| 2 | tb | Butter |
| 2/3 | c | Buttermilk |
INSTRUCTIONS
1. In small bowl combine yeast, sugar, and water; let stand until bubbly, about 15 minutes. 2. In a large bowl, stir together flour, baking powder, and salt. Cut in butter to make a fine crumb. 3. Beat in yeast mixture and buttermilk to make a moderately stiff dough. (Add more flour if necessary.) 4. Knead dough lightly for a few seconds on floured board. 5. Pat out to 1/2-inch thickness. Cut dough with a 2-inch floured biscuit cutter. 6. Arrange biscuits in a greased baking pan so they barely touch each other; prick tops with a fork. 7. Let rise in a warm place until doubled (about 30-40 minutes). 8. Bake at 425 F. for 10-15 minutes or until golden. While biscuits are hot from the oven, rub tops with additional butter. Yields 10 to 12 biscuits. K.F. 02/16/96: Very good. Used buttermilk powder in milk. Posted to MM-Recipes Digest V4 #086 by Kurt Faria <kfaria@tgn.net> on Mar 24, 1997
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