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Flaky and Buttery Overnight Biscuits (II)

Source of Recipe

net


List of Ingredients

Flaky and Buttery Overnight Biscuits

5 C. all-purpose flour
4 t. baking powder
2 t. salt
1 t. baking soda
3 T. sugar
1/4 C. cold unsalted butter
1/2 C. cold shortening
5 t. yeast
1/2 C. warm water
2 C. warm buttermilk
melted butter

In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening into dry ingredients until crumbly and well distributed. In a small bowl, sprinkle the yeast over the warm water and stir briefly. Allow to dissolve and swell. Add yeast and warm buttermilk to dry ingredients and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate (at least overnight and up to two days).

When you want fresh biscuits, remove a portion of dough.

Preheat oven to 400°F.

On a lightly floured board, roll dough out to a thickness of one inch or so. Cut into rounds, wedges or squares with a knife or biscuit cutter. Place on baking sheet and brush, if desired, with melted butter, or sprinkle lightly with a touch of flour.

Bake until lightly browned on top - 12 to 15 minutes.





Recipe