Ingredients
The following ingredients have 8 Servings
- 2 packages (4 1/2 teaspoons) active yeast
- 3 tablespoons warm water (no more than 120°F)
- 5 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup butter, chilled
- 1/2 cup shortening, chilled
- 2 cups buttermilk
- 2 tablespoons heavy whipping cream
- 3 tablespoons butter, melted
Instruction
- In a small bowl, stir together warm water and yeast into a thick paste. Set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- Cut butter and shortening into 1/2 inch pieces and sprinkle over flour mixture. Using your fingers, smash butter and shortening into flour until mixture is crumbly and size of peas.
- In a small bowl, stir together the yeast paste, buttermilk, and heavy cream, then add to dry ingredients. Stir until a rough dough forms.
- Using your hands, knead dough a bit until all crumbly bits are incorporated.
- Flour a clean surface and dump dough out. Pat into a 1-inch thick rectangle. Fold dough in half, then rotate 90 degrees. Repeat the process, patting dough out into a rectangle again, then folding over twice more. Sprinkle with more flour if dough gets too sticky.
- After your last fold, pat dough out again to a 1-inch thickness. Dip a 2-inch biscuit cutter in flour, then cut out biscuits. Do not twist - press straight down and pull up. Gather scraps together to cut more biscuits until all dough is used.
- Brush a large cast iron skillet (about 12-inches) with melted butter. Place biscuits in the skillet, arranging so they touch slightly. If you have leftover biscuits, put in a separate baking pan. Cover with plastic wrap and let rise 1 hour.
- About 45 minutes into rising time, preheat oven to 400°F.
- Brush top of biscuits with remaining melted butter and bake until golden brown, 16-18 minutes.
- Let cool 10 minutes, then serve and enjoy!
