An overnight rise makes them ready-to-bake. A combination of yeast AND baking powder (but no kneading is involved!) makes these biscuits extra light. An overnight rise makes them ready-to-bake. Prepare the batch and refrigerate. Portions of dough can be baked (or fried) as required. If you want to imitate the fast food version, this is the recipes to use. This is a crowd pleaser - double and triple the recipe as you wish. You can also try freezing them (unbaked) but if you do, increase the yeast 10-15%.
5 1/2 cups all-purpose flour
8 teaspoons baking powder
2 1/2 teaspoons salt
1 teaspoon baking soda
3 tablespoons sugar
1/4 cup cold unsalted butter
1/2 cup cold shortening or butter
5 teaspoons dry yeast
1/2 cup warm water
2 cups warm buttermilk
In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening and butter into dry ingredients until crumbly and well distributed. In a small bowl, sprinkle the yeast over the warm water and stir briefly.
Add the yeast to the flour mixture and mix once, and then the warm buttermilk and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate (at least overnight and up to two days).
When you want fresh biscuits, remove a portion of dough.
Preheat oven to 400 F.
On a lightly floured board, roll about 1/3 of the dough out to a thickness of
1 inch inch or so. Cut into rounds, wedges or squares with a knife or biscuit cutter. Place on baking sheet and brush, if desired, with melted butter, or sprinkle lightly with a touch of flour. You can also roll or pat these out to a thickness of one inch in rectangular pans. Cut deeply, into squares, then brush with butter, let rise a bit and so on (as per recipe).
Bake until lightly browned on top - 12 to 15 minutes.
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