The secret to good biscuits is to be as gentle as possible with them. Don’t overwork the dough. Knead just enough to get everything to come together. Ocassionally lift the dough when rolling out and cutting to prevent them sticking to the work surface. Have a light hand and get light biscuits.
1/2 oz active dry yeast (2 packets)
1/4 cup warm water (110F to 115F)
2 cups buttermilk, warm
5 cups All Purpose flour
1/3 cup sugar
2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup shortening
butter, melted (optional)
Makes about 30 biscuits.
Dissolve the yeast in warm water and let stand for 5 minutes.
Stir in warmed buttermilk and set aside.
Combine flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together.
Cut in shortening with pastry blender until the mixture resembles coarse meal.
Stir in yeast/buttermilk mixture and mix well. Turn the dough out onto a lightly floured surface and knead the dough lightly 3-4 times just until it all comes together. Then roll out to about 1/2 inch in thickness. Cut with a biscuit cutter (3-inch). You can make them smaller, but roll the dough thinner if you do.
Place on a parchment lined baking sheet. Cover and let rise in a warm place for about an hour and a half.
Bake at 450F for 8-10 minutes until lightly browned on top.
If you wish, brush the tops with melted butter and bake.
