Yeast Biscuits
Instructions:
These light, traditional, Southern biscuits are not set aside to double in bulk like bread; rather, the yeast is just one of three leaveners. 2 tablespoons plus 1 teaspoon sugar One 1â„4-ounce package active dry yeast or 21â„2 teaspoons active dry yeast 1â„4 cup warm water, between 105 F and 115 F 11â„2 cups cake flour 1 cup all-purpose fl our, plus additional for dusting and more as necessary 1 teaspoon baking powder 1 teaspoon baking soda 1â„2 teaspoon salt 1â„2 cup solid vegetable shortening 3â„4 cup plus 2 tablespoons regular or low-fat buttermilk (do not use fat-free)
- Sprinkle 1 teaspoon sugar and the yeast over the water in a medium bowl. Set aside until frothy, about 5 minutes. Meanwhile, position the rack in the center of the oven and preheat the oven to 400 F.
- Mix both fl ours, the baking powder, baking soda, salt, and the remaining 2 tablespoons sugar in a large bowl. Cut in the shortening with a fork or a pastry cutter, pressing the shortening through the tines and into the fl our mixture until the whole thing resembles coarse meal.
- Use a fork to stir in the buttermilk and the foamy yeast mixture until a soft dough forms, adding any additional all-purpose fl our as necessary to keep the dough pliable.
- Dust a clean, dry work surface with fl our and dump the dough onto it. Knead lightly just until smooth, about 1 minute.
- Lightly fl our the work surface again; lightly fl our the dough and a rolling pin. Roll to about 1â„2 inch thick; cut into 2-inch circles using a biscuit cutter, cookie cutter, or a thick-rimmed drinking glass.
- Place the rounds on a large baking sheet at least 2 inches apart and bake until puffed and lightly browned, about 12 minutes.
- Make-Ahead Tip: Make the dough through step 4, then seal in plastic wrap in the refrigerator for up to 1 week. Take out as little or as much as you need for any given morning, let the ball of dough come somewhat to room temperature (about 20 minutes on the counter), and then roll and bake as directed.