| 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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