Ingredients
- 4 ½ teaspoons 2 packets active dry yeast
- 3 tablespoons warm water 110°F
- 5 cups all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup cold butter
- ½ cup cold shortening
- 2 cups buttermilk
For Baking:
- Extra flour for shaping
- 3 tablespoons melted butter
Instructions
Activate the Yeast:
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In a small bowl, mix the yeast and warm water. Let it sit for 5 minutes until it looks foamy.
Mix the Dry Ingredients:
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In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
Add the Butter and Shortening:
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Cut the butter and shortening into small pieces and mix them into the flour. Use your fingers or a fork to break them up until the mixture looks like coarse crumbs.
Make the Dough:
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Add the yeast mixture to the buttermilk, then pour it into the dry ingredients. Mix everything until a soft dough forms. Use your hands to gently knead it until all the flour is combined.
Shape the Dough:
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Sprinkle flour on your work surface. Press the dough into a 1-inch thick rectangle. Fold it in half, turn it 90 degrees, and press again. Repeat this step 2 more times to create layers.
Cut the Biscuits:
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Use a 2-inch round cutter to cut out biscuits. Don’t twist the cutter—just press straight down. Place the biscuits close together in a buttered cast iron skillet or baking pan.
Let the Biscuits Rise:
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Cover the pan with plastic wrap and let the biscuits rise for 1 hour at room temperature.
Bake the Biscuits:
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Preheat your oven to 400°F. Brush the tops of the biscuits with melted butter and bake for 16–18 minutes, or until golden brown.
Serve Warm:
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Let the biscuits cool for 10 minutes, then serve with butter, honey, or jam.
