1/2 cup warm water (100°F to 110°F)
1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
1 tsp. plus 3 Tbsp. granulated sugar, divided
5 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. table salt
1 tsp. baking soda
1/2 cup cold salted butter, cubed
1/2 cup shortening, cubed
2 cups whole buttermilk
1/4 cup butter, melted and divided
Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
1 tsp. plus 3 Tbsp. granulated sugar, divided
5 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. table salt
1 tsp. baking soda
1/2 cup cold salted butter, cubed
1/2 cup shortening, cubed
2 cups whole buttermilk
1/4 cup butter, melted and divided
Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-inch-thick circle. Fold in half; repeat.
Gently roll to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.)
Brush biscuits with 2 Tbsp. of the melted butter.
Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-inch-thick circle. Fold in half; repeat.
Gently roll to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.)
Brush biscuits with 2 Tbsp. of the melted butter.
Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.
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