Friday, May 8, 2009

Hurry Honey Biscuits

These are the softest, fluffiest, most moist biscuits, because they are made with yeast and oil.
You can use olive oil or some coconut oil, and experiment with using part whole wheat flour. You can use honey in place of the sugar, or put some grated cheese and garlic in them for a dinner biscuit.

These make a large batch, but you can place the leftover dough in the fridge and make more when you like. Leave room in the container for yeast expansion.

Hurry Honey Biscuits don't necessarily have honey in them, the name just means biscuits made in a hurry....Honey. It's a real hurry if you have the dough made up and waiting in the fridge. Ask me how often I really do that. ;)

Hurry Honey Biscuits

  • 1 cup warm water
  • 1 pkg. or 2 1/4 tsp. yeast
  • 1/4 cup sugar
  • 3/4 cup oil
  • 1 1/2 cups buttermilk
  • 2 tsp. salt
  • 4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 5+ cups of flour
Pour warm water in a large bowl and sprinkle the yeast on top of the water. Let sit a moment then add the sugar and stir to dissolve. Stir in the oil and buttermilk. Stir the dry ingredients together and add to the wet mixture. Stir in enough flour to make a soft, not too sticky dough. Dump the dough onto the counter which has been dusted with flour and knead just enough to make the dough smooth and not sticky. Too much kneading will produce tough biscuits.

Roll out the dough to about 1/2 inch thickness and cut out your biscuits using a cutter or glass dipped in flour. Bake for 15-20 minutes at 350.

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