Flaky and Buttery Overnight Biscuits

[JJ Judkins]

* Exported from MasterCook *

Flaky and Buttery Overnight Biscuits

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BISCUITS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 C. all-purpose flour
4 t. baking powder
2 t. salt
1 t. baking soda
3 T. sugar
1/4 C. cold unsalted butter
1/2 C. cold shortening
5 t. yeast
1/2 C. warm water
2 C. warm buttermilk
melted butter

In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening into dry

ingredients until crumbly and well distributed. In a small bowl, sprinkle the yeast over the warm

water and stir briefly. Allow to dissolve and swell. Add yeast and warm buttermilk to dry

ingredients and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and

refrigerate (at least overnight and up to two days).

When you want fresh biscuits, remove a portion of dough.

Preheat oven to 400°F.

On a lightly floured board, roll dough out to a thickness of one inch or so. Cut into rounds, wedges

or squares with a knife or biscuit cutter. Place on baking sheet and brush, if desired, with melted

butter, or sprinkle lightly with a touch of flour.

Bake until lightly browned on top - 12 to 15 minutes.


Source:
"Mary K"
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Per Serving (excluding unknown items): 4710 Calories; 8g Fat (1.5% calories from fat); 78g Protein;

1094g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 7512mg Sodium. Exchanges: 32 Grain(Starch);

1 1/2 Lean Meat; 40 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0