Refrigerator Biscuits

October 15, 2007

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Stir these together today and all week you’ll be 20 minutes away from fresh, homemade biscuits any hour of the day or night! HARRY

1 (1/4-ounce) package active dry yeast
2 tablespoons warm water
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons baking powder
3 tablespoons sugar
1 cup shortening
2 cups buttermilk

In a small bowl, dissolve the yeast in water and set aside. In a large bowl, combine the flour, salt, baking soda, baking powder, and sugar. With a pastry blender or two knives, cut the shortening into the flour mixture until it resembles coarse meal. Stir the buttermilk into the yeast mixture and add to the flour mixture. Stir just until the dough forms a ball. Seal the dough in a plastic bag and store in the refrigerator to use as needed.

To bake, preheat the oven to 450 degrees F. On a lightly floured surface, roll to 1/2-inch thickness as much dough as you want for one meal. Cut out the biscuits with a small glass or biscuit cutter and place on an ungreased baking sheet or drop the dough by tablespoons onto the sheet. Bake for 8 to 10 minutes or until golden brown.
Makes a total of 6 dozen 2-inch biscuits.

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