Do you have a really good buttermilk biscuit recipe?

I have one myself but looking to experiment with others.Do you have a really good buttermilk biscuit recipe?
I made these at camp for the Duck hunters. They raved over them.


1 package dry yeast


1 Tbs. sugar


2 Tbs. warm water (105 degrees - 115 degrees)


2 cups Self-Rising flour(Pillsbury's Best or Gold Medal)


2 Tbs. shortening


Two-thirds cup buttermilk(Cultured... not Bulgarian)


Dissolve yeast and sugar in warm water. Set aside. Put flour in medium bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk and yeast mixture, mix till ingredients are combined well. With lightly floured hands, shape dough until 1-1/2'; rolls.


Cover and place on lightly greased baking sheet. Let rise in warm place until doubled in size (about 1 hour).


Bake at 425 degrees for 10-12 minutes (until light brown).


Makes12 biscuitsDo you have a really good buttermilk biscuit recipe?
Hey Grummp try this!http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0?vgnextoid=f7979b4e74ce5110VgnVCM1000003d370a0aRCRD Report Abuse

What char__c's.a.good.cooke...? I've never heard of putting yeast in a biscuit recipe! It kind of obviates the name ';quick bread';, which is what biscuits aresupposed to be!


I have tried many recipes for biscuits, trying to duplicate the fluffy, flaky, tart, tangy, sweet, towers of bready goodness from my youth. The recipe that comes closest (for me) is the one on the back of the Gold Medal Self-Rising Flour bag.





2-1/2 cups self-rising flour


2 tsp. sugar


1/2 tsp. baking soda


1/2 cup shortening


1 cup buttermilk





Sift dry ingredients together, cut in shortening, add buttermilk (I always add a little more, maybe 2 or 3 tablespoons: I like the results of a wetter dough). Mix lightly, turn out and fold over 5 or 6 times, pat out and cut.


Recently I accidentally discovered that if I have time to chill the flour/shortening mixture for about half an hour BEFORE adding the buttermilk, the biscuits are much softer and fluffier.
Buttermilk Biscuits


2 cups flour


1/2 teaspoon baking soda


2 1/2 teaspoons baking powder


1/2 teaspoon salt


2 teaspoons sugar


1/3 cup shortening


3/4 cup buttermilk


Preheat oven to 450 degrees. Put dry ingredients into food processor


bowl, pulse to combine. Add shortening, pulse 3-4 times until mixture


resembles course crumbs.


Add buttermilk, pulse just until dough combines. Put on lightly floured


board, knead 3-4 times just until smooth.


Pat out 3/4 inch thick, cut with 2 1/2 inch cutter. Gently push together


scraps, cut remainder of biscuits. Transfer biscuits to baking sheet,


bake for 10-12 minutes or until golden.


Makes 8 biscuits.








I like to add shredded cheese sometimes to the dry ingredients. Very good.

olive oil