≡   Categories
Great Biscuits

5 cups flour
8 teaspoons baking powder
2 teaspoons salt
12 teaspoon baking soda
3 tablespoons sugar
4 tablespoons cold unsalted butter, plus
melted butter, for brushing
12 cup cold vegetable shortening
5 teaspoons instant yeast
12 cup warm water
1 34-2 cups warm buttermilk


In a large bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut in the 4 TBS butter and the shortening until the mixture is crumbly. Sprinkle the yeast over the warm water. Stir briefly and let stand for 3 minutes to dissolve. Add the yeast mixture and 1 3/4 cups of the butter milk to the dry mixture, tossing with a fork to blend and moisten, making a soft dough, (add the additional buttermilk if the dough is too firm. ). Cover loosely with a plastic bag and refrigerate for at least overnight, or up to two days. Divide dough in half and on a lightly floured surface, roll half the dough out 1 inch thick. (keep other half covered until ready to use). cut into rounds, wedges, or squares with a knife or biscuit cutter. Brush with melted butter. Repeat with remaining half of dough. Place on a prepared baking sheet and brush a second time with melted butter or sprinkle lightly with flour if desired. Preheat oven to 400*F. Bake for 12 to 18 minutes or until lightly browned.

Source: www.food.com