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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Servings 36g Recipe makes 41 Servings) |
||
| Calories 106 | ||
| Calories from Fat 42 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 158mg | 6% | |
| Potassium 39mg | 1% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 2.1g | ||
| Protein 2.1g | 4% | |
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Ingredients
- 1 (1/4 ounce) package yeast (1 tablespoon)
- 2 tablespoons sugar
- 1/4 cup water
- 5 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or margarine
- 2 cups buttermilk
Directions
1
In a small bowl combine yeast and sugar in water.2
Set aside for 10 minutes.3
In a large bowl mix flour, sugar, baking powder, soda and salt.4
Cut in butter to form a crumbly mixture.5
Stir in yeast mixture and buttermilk.6
Mix just enough to hold dough together.7
Roll dough 3/4 inches thick on floured surface.8
Cut out biscuits with the top of a glass or a cutter.9
Prick tops with fork.10
Freeze separately on cookie sheet.11
After biscuits are frozen, stack and wrap well.12
Before baking let rise until doubled in size.13
Bake at 425°F for 15 minutes on a lightly greased cookie sheet.14
Makes 3-4 dozen.15
Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
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Featured Reviews for This Recipe
From: jaleenasmom
On Mar 19, 2006
I have been in search of a good biscuit recipe for the freezer for YEARS! I have found it! Glory! These are great! I doubled the yeast in them and left out 2 T. of the sugar and they dont rise lots but they do get bigger. Slighlty crunchy just on the outside and light on the inside. PERFECT! THANKS FOR POSTING!!!
From: DotM
On May 15, 2004
Quite an interesting recipe . They turned out really good . I used fast rising yeast , just through it in with the flour, what could be easier. Great to have some in freezer when neede.
From: sugarpea
On Sep 18, 2003
Brilliant biscuits...and very forgiving. Making these was a comedy of errors. Started out making 1/2 a batch and then forgot that's what I was doing. Had dry ingredients and yeast for half a batch and butter and liquid for a full batch in the bowl. Had to stop, proof more yeast, double all the dry ingredients and remix. Even after all that these biscuits were light, delicious and attractive. Hint: cut biscuits out half the size they will eventually be because they really will double in size, mostly out not up. I've got some saucer-sized yummy biscuits.
From: Abby Girl
On Jul 19, 2006
This is by far, one of the best biscuit recipes I have ever tried! The only thing I felt was that the mixture was quite wet when the liquid was incorporate in to the dry ingredients. More flour was needed to bring it all together. I got my recipe from the Best of Bridge cookbooks
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