Ingredients
The following ingredients have 4 Servings
- 1/2 cup warm water, (100 to 110 degrees)
- 1 (1/4-ounce) packet active dry yeast
- 1 teaspoon sugar
- 5 1/2 cups White Lilly Self-Rising Flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1/2 cup cold butter, (cubed)
- 1/2 cup cold shortening, (cubed)
- 2 cups buttermilk
- 1/4 cup butter, (melted)
Instruction
- Stir together warm water, yeast, and 1 teaspoon sugar in a small bowl. Let sit 5 minutes.
- Stir together flour, 1/4 cup sugar, and salt in a large bowl.
- Cut butter and shortening into the flour mixture with a pastry blender or 2 forks until crumbly.
- Add yeast mixture and buttermilk to flour mixture. Stir together just until dry ingredients are moistened.
- Cover bowl with plastic wrap and refrigerate for 2 hours up to 5 days.
- Preheat oven to 400 degrees.
- Turn dough out onto a floured surface. Knead 3 or 4 times. If too sticky sprinkle some more flour on top as you knead it.
- Roll dough into a 3/4-inch thick circle. Fold dough in half and roll out. Repeat. Roll dough into a 3/4-inch circle.
- Cut biscuits out with a 2 1/2-inch or 3-inch biscuit cutter.
- Place biscuits in a greased 10 or 12-inch cast iron pan so that their sides touch. Or you can use a baking sheet lined with parchment paper. Brush biscuits with half of the melted butter.
- Bake 15 to 20 minutes or until golden brown.
- Brush with remaining melted butter and serve.
