This past weekend, we headed out to Rockford to visit my parents. I ended up waking early on Sunday and since it was raining out and the house was quiet, I thought it was high time I broke in my mother’s new Kitchenaid mixer with a batch of something warm and yummy. That something ended up being fluffy homemade biscuits slathered with butter, honey and jam but we had leftovers which I suspect my mother has since repurposed for strawberry shortcake.
I didn’t manage to snap a pic of the biscuits, but if you’re using them for shortcake you’ll want to try the vanilla orange whipped cream I made in the picture above, taken last June (see the whipped cream recipe here).
Also, don’t be intimidated by the word “yeast” in the ingredients list….you DON’T HAVE TO WAIT FOR THEM TO RISE. The yeast adds just enough oomph to the dough to make the biscuits light and fluffy…without a two hour rise time (because I dont’ get up that early).
Now heres to hoping we actually GET some strawberries soon once this crazy Chicago weather starts cooperating.
Big, Beautiful Biscuits
Adapted from The Lady & Sons Savannah Country Cookbook
Makes about 12 biscuits
1/2 package of dry, active yeast
1/4 cup warm water
3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 Tbs. baking powder
1 Tbs. sugar
6 Tbs. butter or margarine, cold
1 cup buttermilk
Preheat oven to 400 degrees F. Sprinkle yeast into the warm water and set aside.
In the bowl of a mixer, sift together the dry ingredients until evenly combinded. Cut butter into small pieces and add to flour mixture, tossing with fingers unti well-combined and the texture is crumblike. Add yeast/water mixture and buttermilk. Mix well.
On a lightly floured surface, turn out dough and roll to the desired thickness. Cut out with a biscuit cutter and place on a greased baking sheet. Bake in a 400 degree oven for about 12 minutes or until browned.