+
0 (0)

Category: Breads

Overnight Yeasted Flaky Biscuits

There's never an occasion when I can't find an excuse to pop something in the oven. And no one at my table--blood-related or otherwise--has ever said, "No, I couldn't possibly have another fresh, hot crumpet." Baking a my house is ... Read more

Total time: 45 minutes plus 8 hours chilling | Makes 18 biscuits
  • 5 cups flour, plus more for rolling
  • 8 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1/4 cup (1/2 stick) cold butter
  • 1/2 cup cold shortening
  • 5 teaspoons dry yeast
  • 1/2 cup warm water
  • 1 3/4 to 2 cups warm buttermilk
  • Melted butter

Step 1Stir together flour, baking powder, salt, baking soda and sugar in large bowl. Cut butter and shortening into dry ingredients until crumbly and well distributed.

Step 2In small bowl, sprinkle yeast over warm water and stir briefly. Allow to dissolve and swell, 5 to 10 minutes. Add yeast mixture and warm buttermilk to dry ingredients and toss with a fork to blend and moisten. Cover bowl and refrigerate overnight or up to 2 days.

Step 3To make biscuits, roll dough out on lightly floured board to a thickness of 1 inch or so. Cut into rounds, wedges or squares with a knife or biscuit cutter. Brush generously with melted butter.

Step 4Place on baking sheet. Bake at 400 degrees until lightly browned on top, about 12 to 15 minutes.

Each biscuit:
233 calories; 601 mg sodium; 8 mg cholesterol; 9 grams fat; 33 grams carbohydrates; 5 grams protein; 1.18 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
The Savoy's Cornish scones
Socca
Seeded crackers
Brick oven-style bread