MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Icebox Biscuits
Categories: Breads, Dairy
Yield: 18 Servings

1 pk Active dry yeast
1/4 c Warm water (105ºF-115ºF)
5 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1/4 c Granulated sugar
1 tb Kosher salt
3/4 c Lard; chilled
+=OR=+
1/2 c Shortening
+=PLUS=+
1/4 c Butter; chilled
2 c Buttermilk; chilled
3 tb Melted butter

Set oven @ 450ºF/232ºC.

Dissolve the yeast in the warm water, let stand 5 minutes.

In bowl combine flour, baking powder, baking soda, sugar,
and salt. Whisk to mix well. Using your fingers, quickly
work chilled lard into dry ingredients until flour mixture
resembles large peas. Stir in dissolved yeast and
buttermilk; mix just until well blended.

Turn dough onto floured surface; knead six or seven times.
Roll out to 1/2" thickness. Pierce rolled dough completely
through at 1/2" intervals with floured dinner fork. Cut
out biscuits with 2-1/2" to 3" cutter, taking care not to
twist cutter, which will seal the sides of the biscuit and
inhibit rising.

Place biscuits on greased baking sheets, about 1/2" apart.
Cover with tea towel; let rise 30 to 45 minutes, until
almost doubled.

Bake in preheated oven 10 to 12 minutes, rotating pan
halfway through baking, until biscuits are golden brown.
Remove from oven. Brush generously with melted butter.
Serve hot.

Makes about 2-1/2 dozen biscuits.

MAKE AHEAD: Dough can be made ahead and stored tightly
wrapped in the refrigerator for 3 days in advance. After
rolling and cutting the refrigerated dough, you don't have
to wait for the biscuits to fully rise before baking, but
you should allow them to come to room temperature first.

Makes: 18 servings

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

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... The second one makes you wish you stopped at one.
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