Yeasted Biscuits

Sometimes called Angel Biscuits.

    1 (1/4-ounce) envelope active dry yeast

    1/2 cup warm water (100° to 110°)

    2 cups buttermilk

    5 1/2 cups all-purpose flour

    1 1/2 tablespoons baking powder

    1 1/2 teaspoons salt

    1/2 teaspoon baking soda

    1/4 cup sugar

    3/4 cup shortening

1. Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.

2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.

3. Turn dough out onto a well-floured surface, and knead 4 to 5 times.

4. Roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour.

5. Bake at 425° for 10 to 12 minutes or until golden.

Cheddar Biscuits

2-1/2 cups Bisquick
4 Tbs cold butter
3/4 cup whole milk
1 heaping cup shredded cheddar cheese
1/2 tsp garlic salt

To Brush on top:
2 Tbs butter, melted
1 tsp fresh parsley, finely chopped, or 1/2 tsp dried parsley

In a large bowl add Bisquick and cold butter. Using a fork or pastry cutter, cut butter into the mix. There should be small pieces of butter (pea size) throughout the mixture. Stir in cold milk, cheese and garlic salt. Using an ice cream scoop, scoop out 1/4 cup portions onto a large, ungreased cookie sheet.

Bake @400 degrees for 15-17 minutes, or until lightly golden brown. As soon as the biscuits come out of the oven, mix together melted butter, parsley, and garlic salt. Brush this mixture over the tops of hot biscuits. Serve immediately. Makes 12 biscuits.

Bisquits

1  pkg  dry yeast
5  Tbs  Warm water
5  cups  flour
5  tsp  baking powder
1/4  tsp  baking soda
1/2  tsp  salt
2  Tbs  sugar
1  cup  cold butter or margarine
2  cups  buttermilk

Dissolve yeast in warm water. Add sugar and set aside. Sift together, flour, baking powder and soda, salt. Cut in butter. Add buttermilk and dissolved yeast. Knead very lightly. If dough is worked very much it will get tough. Cut into biscuits. Bake @400 degrees for 15-20 minutes.

Million Dollar Biscuits

2  cups  flour
1  tsp  salt
1  Tbs  baking powder
1/4  tsp  baking soda
2  tsp  sugar
1/2  tsp  cream of tartar
1/2  cup  cold butter
1-1/4  cup  buttermilk

Preheat oven 450°.
Mix the above ingredients and make biscuits. Place them in a cast iron skillet, or heavy aluminum pan. Bake 15-18 minutes.

Southern Biscuits

3  cups flour
1  Tbs (heaping) cream of tartar
2  Tbs baking powder
1/2  Tbs baking soda
1  tsp salt
2  Tbs butter
3  Tbs shortening
1-1/2  cups chilled buttermilk



Preheat oven to 450°.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub the butter and shortening into dry ingredients until mixture looks like crumbs (the faster the better, so the fats don't melt).

Make a well in the center; pour in the chilled buttermilk. Stir just enough until the dough comes together. The dough will be very sticky. Turn dough onto floured surface. Dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1" thick round. Cut out with a 2" cutter, being sure to push straight down into the dough. DO NOT TWIST THE DOUGH WHEN CUTTING OUT.

Place on a baking sheet so they just touch together. Reshape the scrap dough, working as little as possible, and continue cutting biscuits. The biscuits from the scrap dough will not be as tender as the first cut ones, but that's the way it goes. Bake until lightly golden on top, about 15-20 minutes, but check on them sooner.