Talk:Yeast

How to make biscuits ?

1 One part liquid

• 2 tablespoons milk

2 two parts butter

• 4 tablespoons butter

3 three parts sourdough starter

• 1/4 cup plus 2 tablespoons sourdough starter

4 four parts flour

• 1 cup All-Purpose Flour

1 tablespoon baking powder

scant 1/4 teaspoon salt

Preheat the oven to 450°F

lightly grease a baking sheet and set it aside;

To make the biscuit dough

gently spoon the flour into a cup

then sweep off any excess.

In a medium bowl, whisk together the flour, baking powder, and salt.

Work in the cold butter

Stir in the starter, milk,

adding enough to make a cohesive, firm dough.

Transfer dough to a greased piece of waxed paper

Knead it gently several times to smooth it out

Divide into two inch balls

Wrap the biscuits in the waxed paper

and place them in the freezer

while the oven finishes preheating.

Unwrap the biscuits

and arrange them on the baking sheet

place a small amount of oil on each biscuit

Place on the oven’s upper rack.

Bake the biscuits for about 12 to 14 minutes

The biscuits should be lightly browned.

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ingredients

2-1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable shortening

1/4 cup warm water (100° to 110°F)

1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast

3/4 cup warm buttermilk (100° to 110°F)

directions

Combine flour, sugar, baking powder and salt in a large bowl.

With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs;

set aside.

Place warm water in warm bowl.

Sprinkle in yeast;

stir until dissolved.

Add yeast mixture and warm buttermilk to flour mixture;

blend well.

Remove dough to floured surface.

Knead dough 10 to 15 times;

form into ball.

Roll dough to 3/4-inch thickness.

Cut into 2-1/2-inch circles.

Place on ungreased baking sheet.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes

Bake at 400°F for 15 minutes or until done.

Remove from baking sheet; serve warm.