The perfect combination of a biscuit and a dinner roll, these biscuits have the structure of a biscuit and the soft and airy texture of a dinner roll combined into one.
- 1 envelope active dry yeast, (I use rapid rise)
- 2 tablespoons very warm water, (105 to 115 degrees)
- 5 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup solid shortening such as Crisco
- 2 cups full fat buttermilk
Additional flour for dusting work surface
- Dissolve yeast in the warm water and set aside.
- Sift the flour once by itself. Re-measure and sift again in a large bowl with the baking powder, baking soda, salt and sugar.
- Cut in the shortening with a pastry blender until mixture resembles coarse crumbs. Add the buttermilk and yeast mixture and mix just until the dough holds together. Knead for a few seconds and place the dough in a large greased bowl.
- Cover bowl with plastic wrap and chill in the refrigerator for one hour or overnight.
- Preheat oven to 200 degrees and turn off.
- Remove desired amount of dough from the refrigerator and roll out to 1/2″ in thickness. Cut with a biscuit cutter and place on a lightly greased baking sheet, making sure you do not twist the biscuit cutter. Cut straight down and lift cutter straight up.
- Place pan in warm oven and allow to rise for 30 minutes. If not placing in an oven, cover with a towel and place in the warmest spot in your kitchen.
- Remove pan from oven and preheat oven to 400 degrees. Bake biscuits until they are golden brown on top, about 10 minutes.
- Brush tops with melted butter and serve hot.
- The dough will keep for up to one week refrigerated, so feel free to use just 1/4 or 1/2 of the dough at one time.
- It’s important to allow cut biscuits to rise for 30 minutes before baking. Otherwise, you aren’t getting the extra benefit of using the yeast.