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Add a photoThis wonderful recipe is one from my friend Kelly's mom. I waited a while to try these, only to regret not having made them sooner. They are a cross between southern buttermilk biscuits and yeast rolls, and are also known a bride biscuits, as they are not difficult to make.
Ingredients
- 1 package yeast or 1 scant tbs.
- 1/4-1/3 cup sugar, divided
- 3 tbs. warm water 105-115 F
- 5 cups self-rising flour (use 1/2 tsp. salt with 1 1/2 tsp. baking powder per 1 cup flour)
- 1/2 cup butter flavored Crisco
- 1/2 cup salted butter, softened
- note: I used all Crisco to maximize soft texture
- 1 3/4 cups buttermilk
- topping: melted butter
Directions
- Proof the yeast in the warm water and 1/2 tbs. of the sugar
- Place all dry ingredients in a mixing bowl. mix together. If you want a sweeter biscuit, say for breakfast, use 1/3 cup. I liked these first batch I made with just 2 tbs. sugar.
- Blend in the shortening/butter and mix well.
- Pour in the buttermilk and blend.
- Move dough to a floured work area and knead 20 seconds.
- Cober the dough well and place in the fridge,
- As this dough does well in the fridge for 3-4 days, you can let it rest an hour or more, then proceed, or you just use a part of it and have biscuits over a few days.
- Remove dough after an hour, press it into a 1/2 inch or higher circle, and cut it with a biscuit cutter.
- Place rounds touching each other in a round baking dish and let rise for 1 1/2 hours.
- Turn oven to 400 F.
- When heated, bake until golden brown, about 14-15 minutes.
- Brush on melted butter and serve
- This makes 24-32 biscuits, depending on size of biscuits cutter.
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