Raises Buttermilk Biscuits
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||2 Tablespoon (About 110 Degree F)|
|All purpose flour||2 1⁄2 Cup (40 tbs), unsifted|
|Baking powder||1 Teaspoon|
|Firm butter/Margarine||2 Tablespoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Melted butter||1 Tablespoon|
In a small bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes).
In a large bowl, stir together 2 cups of the flour, baking powder, and salt until well mixed.
With a pastry cutter or 2 knives, cut in firm butter or margarine to fine crumb stage, as you would for ordinary biscuits.
Beat in yeast mixture and buttermilk to make a moderately stiff dough.
Knead lightly for a few seconds; on a floured board, roll to 1/2-inch thickness.
Cut dough with a 2-inch floured biscuit cutter.
Arrange biscuits in a greased baking pan so they barely touch each other; prick tops in several places with a fork and brush with melted butter.
Let rise in a warm place until almost doubled (30 to 40 minutes).
Bake in a 425° oven for 10 to 15 minutes or until golden.
Makes about 1 dozen.