If you want to be able to produce a batch of hot, homemade biscuits at the drop of a hat, this recipe will serve your needs for up to a week.
- Dissolve the yeast in warm water and let stand 5 to 10 minutes.
- Sift dry ingredients together.
- Cut in shortening with pastry blender until mixture is consistency of coarse crumbs.
- Add 1 cup of the buttermilk, mixing well.
- Add the yeast and remaining buttermilk and mix thoroughly.
- Turn dough out on floured surface and knead 3 or 4 times.
- Store in refrigerator in airtight container.
- Biscuit dough will keep up to one week.
- Take out amount of dough needed and roll to 1/4-inch thickness.
- Cut with biscuit cutter, and brush with melted butter if desired.
- Bake in 425°F oven for 15 minutes or until golden.
Note: Biscuits baked on a baking sheet will rise higher
and brown more evenly than those baked in a pan with sides.
Lard makes wonderful biscuits and pastries. And it may interest you to know that it contains less saturated fat than butter.
Prep time: 30 Min; Cooking time: 15 Min; Total time: 45 Min
Recipe editor Patricia Mitchell