The light and fluffy biscuits are a cross between biscuits and yeast rolls.
Ingredients
1/2 cup of warm water (approx 100 degrees)
1 packet of dry active yeast (0.25 oz)
1 tsp sugar
5 1/2 cups of self-rising flour
1/4 cup of sugar
3/4 tsp salt
1/2 cup of cold butter, cubed
1/2 cup of shortening, cubed
2 cups of buttermilk
1/4 cup butter, melted (to brush on top)
Instructions
Stir together warm water, yeast, and 1 tsp of sugar in a small bowl. Let sit 5 mins
Stir together flour, 1/4 cup sugar, and salt in a large bowl
Cut butter and shortening into the flour mixture using a pastry blender or 2 forks until crumbly
Add yeast mixture and buttermilk to flour mixture. Stir together just until dry ingredients are moistened
Cover bowl with plastic wrap and refrigerate for 2 hours up to 5 days
Preheat oven to 400 degrees
Turn dough out onto a floured surface. Knead 3 or 4 times. If too sticky sprinkle some flour on top as you knead it.
Roll dough into 3/4 inch circle. Fold dough in half and roll out. Repeat. Roll dough into a 3/4 inch circle.
Cut biscuits out with a 2 - 3 inch biscuit cutter.
Place biscuits in a greased 10 or 12 inch cast iron pan so that their sides touch. Or you can use a baking sheet. Brush biscuits with 1/2 of the melted butter.
Bake 15 to 20 minutes or until golden brown.
Brush with remaining melted butter and serve.
