Monday, March 7, 2011

Yeast Biscuits


This is a recipe from my very old Home Ec notebook.  Do they still teach Home Ec?  It is a shame if they do not.  It is not my traditional biscuit recipe but I like this because it makes a large batch and can be refrigerated for a week.  Yes, you can have hot biscuits with the greatest of ease for many mornings.  

Yeast Biscuits
5 cups self-rising flour
1 teaspoon baking soda
2 teaspoons sugar
1/4 cup lukewarm water
1 package or 1 tablespoon dry yeast
2 cups buttermilk
1 cup vegetable oil


In large bowl, combine flour, soda and sugar.  Mix water and yeast in a small bowl.  Add buttermilk and oil to small bowl with yeast and stir.  Once combined, pour into dry ingredients stirring until combined.  Refrigerate overnight.  

Roll and cut into biscuits.  Bake at 425 F for 12 minutes or until golden.  Makes 2 - 2 1/2 dozen biscuits.



3 comments:

  1. I'm definitely trying this recipe this weekend as I have an abundance of buttermilk and self-rising flour for some reason. Thanks for sharing!

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