Aunt Betty's Southern Raised Biscuits
These are from my mom's Aunt Betty who lives in Arkansas, and they're damn fantastic. Enjoy!
~*~*~*~
2 packages dry yeast
1/4 cup warm water (105-115 degrees F)
2 cups buttermilk
5 cups all-purpose flour
1/3 cup sugar
1 tbsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 cup shortening
"Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in a large bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk/yeast mixture, mixing with a fork until dry ingredients are moistened. Turn dough out on a floured surface and knead 3 to 4 times.
Roll dough to 1/2 inch thickness; cut with a 2 3/4 inch biscuit cutter and place on a lightly greased backing sheet. Cover and let rise for 1 hour. Bake at 450 degrees F for 10 to 12 minutes.
Note: Biscuits can be made ahead and frozen. To freeze, bake full time then cool. Place in plastic zip-loc bag and store in freezer. To serve, thaw for 5 minutes; wrap in paper napkin and place in microwave for 20 seconds per biscuit."
~*~*~*~
A note on the Note: - This is exactly as Aunt Betty wrote the recipe on her ancient word processor back in the 80s and printed it out. But I can recall quite vividly that she also had UNBAKED frozen biscuits that she gave us to bring home from our visit.
So, to my recollection, after you cut the biscuits you can either stick the tray in the fridge or freezer to chill them, and then wrap them in cling film and store them in zip-loc bags in the freezer, or maybe you can just wrap them in cling film while they're at room temp & place them in zip-loc bags & then freeze them? I don't know what order she did them in. I do know that we had frozen ones that we could just pop into the oven and bake up, and they weren't pre-baked. So ??? I don't know. :)
Anyway, these are the best damn biscuits I've ever had, hope you enjoy!
~*~*~*~
2 packages dry yeast
1/4 cup warm water (105-115 degrees F)
2 cups buttermilk
5 cups all-purpose flour
1/3 cup sugar
1 tbsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 cup shortening
"Combine yeast and water; let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in a large bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk/yeast mixture, mixing with a fork until dry ingredients are moistened. Turn dough out on a floured surface and knead 3 to 4 times.
Roll dough to 1/2 inch thickness; cut with a 2 3/4 inch biscuit cutter and place on a lightly greased backing sheet. Cover and let rise for 1 hour. Bake at 450 degrees F for 10 to 12 minutes.
Note: Biscuits can be made ahead and frozen. To freeze, bake full time then cool. Place in plastic zip-loc bag and store in freezer. To serve, thaw for 5 minutes; wrap in paper napkin and place in microwave for 20 seconds per biscuit."
~*~*~*~
A note on the Note: - This is exactly as Aunt Betty wrote the recipe on her ancient word processor back in the 80s and printed it out. But I can recall quite vividly that she also had UNBAKED frozen biscuits that she gave us to bring home from our visit.
So, to my recollection, after you cut the biscuits you can either stick the tray in the fridge or freezer to chill them, and then wrap them in cling film and store them in zip-loc bags in the freezer, or maybe you can just wrap them in cling film while they're at room temp & place them in zip-loc bags & then freeze them? I don't know what order she did them in. I do know that we had frozen ones that we could just pop into the oven and bake up, and they weren't pre-baked. So ??? I don't know. :)
Anyway, these are the best damn biscuits I've ever had, hope you enjoy!