In this video, Betty demonstrates how to make Southern Raised Biscuits. I have used this recipe for about 35 years, and I have never found one that is better. These raised biscuits are a cross between dinner rolls and regular biscuits. They would be terrific on your Easter table!
Active dry yeast
2 Packet (105 degree F)
1⁄4 Cup (4 tbs)
2 Cup (32 tbs)
Self rising flour
5 Cup (80 tbs)
1⁄3 Cup (5.33 tbs)
1 Cup (16 tbs) ((I used Crisco, but butter will be fine)
1 , melted and cooled
Cooking oil spray
1 Teaspoon (as needed)
1. In a small bowl, dissolve dry yeast in lukewarm water. Let it rest for 5 minutes or until bubbly.
2. Grease a baking sheet with cooking spray. Set it aside.
3. Pour buttermilk into the bowl with yeast mixture, and set aside.
4. In a large mixing bowl, combine flour and sugar.
5. Add shortening, cut and mix until the mixture resembles coarse cornmeal.
6. Pour buttermilk mixture into the bowl with dry ingredients and mix until moistened.
7. On floured surface, turn dough out and knead lightly about 4 times.
8. Sprinkle more flour and roll dough into ½-inch thick sheet. Cut into biscuits using a 2 ¾-inch cutter.
9. Dip each biscuit into melted butter and place them on greased baking sheet.
10. Cover the sheet loosely with plastic wrap and let rise in a warm place, free from drafts, for 2 hours.
11. Pop the baking dish in a 450 degree F oven and bake for 10-12 minutes.
12. Serve hot and enjoy!
If using all purpose flour then for each cup of flour you need to add 1 ½ teaspoons baking powder and ½ teaspoon of salt.
Do you what is a cross between a dinner roll and usual biscuit. Well, it is Easter soft biscuit….if you have never heard of it, watch the video here where Betty tells us how to make soft and creamy biscuits for Easter. So, get set go…