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Ingredients:

1-1/4 tsp instant dry yeast

¼ cup sugar

1-1/2 tbsp warm water (body temperature)

3 cups all purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon fine salt

½ cup cold unsalted butter, cut into pieces

1 cup buttermilk



Directions:

1. Stir yeast, a pinch of the sugar and water together and set aside while preparing other ingredients. Sift flour, remaining, sugar, baking soda, baking powder and salt into a large bowl. Cut the butter into the flour until it’s a rough crumbly texture. Stir the yeast mixture into the buttermilk and add it all to the flour. Mix until a sticky dough comes together, wrap and chill overnight.

2. The next day, preheat oven to 425?F (220?C). On a generously floured surface (dough will be sticky), roll out dough to ½-inch (1 cm) thick and fold dough over in half, pressing down gently. Using a 2-inch (5 cm) round cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake 10 to 12 minutes, until just lightly browned.

3. Serve biscuits warm or freeze and re-warm to serve later. Enjoy!!!!

 
Use fat free half and half instead of buttermilk and less butter

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