Buttermilk Biscuits
These buttermilk biscuits are raised with yeast for a light and fluffy texture. They are perfect for breakfast or as a side dish.
Ingredients
- sugar
- water
- yeast
- flour
- baking powder
- salt
- shortening
- buttermilk
- margarine melted
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.3 mg
- Iron: 0.54 mg
- Magnesium: 4.87 mg
- Phosphorus: 40.1 mg
- Potassium: 45.6 mg
- Zinc: 0.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- sugar
- water
- yeast
- flour
- baking powder
- salt
- shortening
- buttermilk
Prepare
- Melt margarine
Let's Cook
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Step 1.
In a small bowl, mix 1 tablespoon sugar with 1/4 cup warm water (about 110°F). Add 1 packet (2 1/4 teaspoons) active dry yeast and stir until dissolved. Let sit for 5 minutes until foamy, confirming the yeast is active.
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Step 2.
In a large bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/4 cup shortening using a pastry blender or two knives until the mixture resembles fine crumbs.
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Step 3.
Add 3/4 cup buttermilk and the yeast mixture to the flour mixture. Stir with a fork until a moderately stiff dough forms. Turn out onto a lightly floured surface and knead gently 8-10 times.
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Step 4.
Roll the dough to 1/2-inch thickness. Using a 2-inch biscuit cutter or a glass, cut out 12 biscuits. Gather scraps and re-roll as needed.
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Step 5.
Grease a 9x13-inch baking pan. Arrange the biscuits in the pan so they barely touch each other. Prick the tops with a fork and brush with 2 tablespoons melted margarine.
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Step 6.
Let the biscuits rise in a warm, draft-free place until almost doubled in bulk, about 30 to 40 minutes. Meanwhile, preheat the oven to 425°F.
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Step 7.
Bake the biscuits in the preheated oven for 10 to 15 minutes, until golden brown. Serve warm.