Tweet
Cloud Biscuits
Oven: 400
12 Minutes
2 ¼ t active dry yeast (1pkg)
¼ c warm water
2 ½ c flour
½ t baking soda
1 ½ t baking powder
1 t salt
2 T sugar
½ c shortening
1 c buttermilk
Dissolve yeast in warm water and set aside. Mix dry ingredients in order given, then cut in shortening. Stir in buttermilk and yeast mix, blend thoroughly. The dough is ready to roll or place in greased covered bowl to refrigerate. Turn dough out onto a floured surface and knead lightly. Roll out and cut with a biscuit cutter and place on a greased baking sheet or pull off pieces the size of a golf ball and place in greased muffin pans. Let dough rise slightly before baking. Makes approx 24 biscuits. NOTE: This dough will keep up to 2 weeks in the refrigerator.
Oven: 400
12 Minutes
2 ¼ t active dry yeast (1pkg)
¼ c warm water
2 ½ c flour
½ t baking soda
1 ½ t baking powder
1 t salt
2 T sugar
½ c shortening
1 c buttermilk
Dissolve yeast in warm water and set aside. Mix dry ingredients in order given, then cut in shortening. Stir in buttermilk and yeast mix, blend thoroughly. The dough is ready to roll or place in greased covered bowl to refrigerate. Turn dough out onto a floured surface and knead lightly. Roll out and cut with a biscuit cutter and place on a greased baking sheet or pull off pieces the size of a golf ball and place in greased muffin pans. Let dough rise slightly before baking. Makes approx 24 biscuits. NOTE: This dough will keep up to 2 weeks in the refrigerator.
