Basic Biscuits

As you can tell from the picture, these biscuits did not exactly turn out beautifully. They do taste pretty good, which I suppose is what really matters.

This recipe is also from Paula Deen’s “The Lady and Sons Savannah Country Cookbook”, but I find the title misleading. To me, a basic biscuit recipe does not require yeast. This is my second sort of unsuccessful try at baking with yeast. There are so many things I could be doing wrong, I don’t even attempt to guess what they are. Maybe someday I’ll work it out.

You may have better luck, so I’ll add the recipe anyway. Like I said, they did still taste good and didn’t take me that long to make. It just made a bit of a mess on my counter that I still need to clean up (in spite of using wax paper to roll out the dough). Also, I skipped greasing my baking pan and just put down some parchment paper instead.

Basic Biscuits

1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup Crisco shortening
2 cups buttermilk

Preheat oven to 400 degrees. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.


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