Biscuits

Sideshow
My Great Grandmother’s Biscuits
Instructions
Maddie Wenger
My biscuit recipe comes from my mom’s
grandma, so my great grandma. She wanted
to nd the perfect angel biscuit recipe, so she
tried many different recipes and tried
combining them. Then she nally found the
perfect recipe. My family believes that she
never told anyone the exact recipe and
changed it when she gave the recipe to
someone, since no one has made them as
perfect as her.
Yields: 20-24 biscuits
Ingredients
1/2 cup Warm water (100° - 110°F)
2 1/4 tsp Active dry yeast, 1 package (1/4 oz)
1 tsp Granulated sugar
3 tbsp Granulated sugar
5 cups All-purpose our
1 tbsp Baking powder
1 1/2 tsp Salt
1 tsp Baking soda
1/2 cup Salted butter, cold and cubed
1/2 cup Shortening, cold and cubed
2 cups Whole buttermilk
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6 tbsp Salted butter, melted and divided
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• Stir together warm water, yeast, and 1 tsp of the sugar in a small bowl. Let stand 5 minutes.
• Stir together our, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut
cold butter and cold shortening into our mixture with a pastry blender or 2 forks until crumbly. Add yeast
mixture and buttermilk to our mixture, stirring just until dry ingredients are moistened. Cover bowl with
plastic wrap; chill at least 2 hours or up to 5 days.
• Preheat oven to 400°F.
• Turn dough out onto a lightly oured surface, and knead 3 or 4 times. Gently roll into a ½ -inch thickness; cut
with a 2-inch round cutter. Re-roll remaining scraps, and cut with cutter. Place rounds with sides touching in a
12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place
remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted
butter.
• Bake in preheated oven until golden, 15-20 minutes. Brush with remaining 3 tablespoons melted butter, and
serve.

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