Basic Yeast Biscuits. I’m always trying to improve on good things, specifically recipes but here’s a recipe that needs no adjustments. This is in many old cookbooks yet does not seem to be a commonly used biscuit recipe as most biscuits that I have tried are dry. I love how tender and delightful these biscuits are.
Basic Yeast Biscuits
Preheat oven to 400°F.
Mix together and set aside:
- 1 package yeast
- 1/2 cup lukewarm water
Place in a large bowl and cut in shortening:
- 5 cups all-purpose flour (plus more for rolling)
- 1 teaspoon baking soda
- 1 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 cup vegetable shortening
You can use a fork or pastry cutter. Yeah, like that.
Stir in 2 cups buttermilk and yeast mixture.
Place a little flour on the counter.
Roll out about one inch thick, depending on how high you’d like the biscuits to be.
Dust off excess flour and place it on a baking sheet. If you desire shiny topped biscuits, brush tops with one beaten egg. Bake for about 12 minutes.
Enjoy your Basic Yeast Biscuits with butter & strawberry jam or honey butter or gravy or any way you like. These are tender in the middle and keep very well.
Biscuits have never been so delicious.
I had a copy of your recipe for the biscuits from “Your Family Recipes Rock” and the ingredients are different. In that recipe you used half butter and half Margarine instead of Crisco. Can you tell me why you changed the recipe?