HOW TO MAKE SUNDAY MORNING FLUFFY BISCUITS

HOW TO MAKE SUNDAY MORNING FLUFFY BISCUITS.

I have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty un-mistakable (and getting expensive!!).

The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!

Ingredients :

1 envelope of yeast (I use 1 tablespoon)

pinch of sugar

1/4 cup warm water

2 1/2 cups of all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon of white sugar

6 tablespoons Crisco flavored shortening

1 cup buttermilk slightly warmed (see note)

Method :

In a small dish, mix the yeast, pinch of sugar and warm water, then set aside for about 5 minutes.

Stir the flour, baking soda, baking powder, salt and sugar together and then cut in the shortening until it is about the size of small peas.  NOTE: Butter doesn't work in this recipe

Stir in the dissolved yeast and warmed buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to 3/4” thick.

Cut with a 3” biscuit cutter (or floured glass). Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.

NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off the edges and they won’t raise very high.