In small bowl, dissolve yeast in warm water; stir in sugar. In large bowl, combine flour, baking powder, baking soda, salt, and sugar. Using pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse cornmeal. Add buttermilk and yeast mixture to dry ingredients; stir until soft dough forms.
Turn onto lightly floured surface and knead 4 minutes, until dough becomes smooth and elastic. Place in large bowl sprayed with cooking spray, turning once to coat top of dough. Cover and let rise in warm place (80-85°F) 1 to 1-1/2 hours, until doubles in size.
Turn dough onto lightly floured surface and punch down. Roll out dough to 1/2-inch thickness; use 2-inch diameter biscuit cutter to cut out biscuits. Place biscuits 1-inch apart on ungreased baking sheet. Spray tops with cooking spray, cover, and let rise in warm place 30-45 minutes, until doubled in size.
Preheat oven to 400°F and bake 12-15 minutes, until golden brown. Serve warm.
Instructions
In small bowl, dissolve yeast in warm water; stir in sugar. In large bowl, combine flour, baking powder, baking soda, salt, and sugar. Using pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse cornmeal. Add buttermilk and yeast mixture to dry ingredients; stir until soft dough forms.
Turn onto lightly floured surface and knead 4 minutes, until dough becomes smooth and elastic. Place in large bowl sprayed with cooking spray, turning once to coat top of dough. Cover and let rise in warm place (80-85°F) 1 to 1-1/2 hours, until doubles in size.
Turn dough onto lightly floured surface and punch down. Roll out dough to 1/2-inch thickness; use 2-inch diameter biscuit cutter to cut out biscuits. Place biscuits 1-inch apart on ungreased baking sheet. Spray tops with cooking spray, cover, and let rise in warm place 30-45 minutes, until doubled in size.
Preheat oven to 400°F and bake 12-15 minutes, until golden brown. Serve warm.
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