You can keep this dough in the refrigerator for up to a week.
- 1 package dry yeast
- 2 tablespoons warm water, 110 to 115 degrees F
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3/4 cup shortening or lard, chilled
- 2 cups buttermilk, divided
- Melted butter (optional)
- Dissolve the yeast in warm water and let it stand 5 to 10 minutes.
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing
- Cut in the shortening with a pastry blender or two knives until it looks like
- Add 1 cup buttermilk and stir with a fork until it is mixed in.
- Add the yeast and the remaining buttermilk and mix thoroughly.
- Turn dough out onto a lightly flour work surface and sprinkle with a little more
flour if needed to handle it. Knead three or four times, pressing it together and
turning over. (It should still be a little sticky.)
- Put dough into a large, airtight
container with a lid and place in refrigerator up to one week.
- Take the amount of dough needed and place on a floured surface. Roll or pat out
to 1/4-inch thick, sprinkling with a little flour if needed. Cut out rounds with
a floured biscuit cutter and place in a flat baking sheet. (For higher biscuits,
place them tightly together with edges touching; for flatter, crisper biscuits,
leave space between them.)
- Brush tops with melted butter if desired.
- Bake in a 425 degrees F oven for 15 minutes, until golden brown on top.