My family loved these biscuits. I used the ingredients as written but I prepared them a little different. First, cut in the shortening before you add the buttermilk and yeast mixture. Also, warm the buttermilk before you add it. It says it does not need to rest, which may be true, but you will get a lighter biscuit if you allow it to rise, covered in a draft-free place for at least 30 minutes. I allowed mine to rise for 45 minutes. Make sure you place your biscuits slightly touching so they rise in the oven nicely. I also brushed them with melted, salted butter right after they came out of the oven. They turned out wonderful. They also freeze very well. To freeze, before the rise time, put some bisuits on a cookie sheet lined with wax or parchment paper for about 30 minutes. When frozen, store in freezer bags. Whenever you want biscuits for dinner, take out however many you want an hour before baking, then bake at 400* for 10 to 12 minutes. Will make these again and again.
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34 users found this review helpful
My family loved these biscuits. I used the ingredients as written but I prepared them a little...
