Biscuits with yeast
5 ½ C White Lily self-rising flour
1 pkg dry yeast
¼ C warm water
2 C buttermilk
1 t baking soda
2 t sugar
1 C canola oil
Measure flour and set aside.
Mix dry yeast with warm water.
Mix buttermilk, baking soda, sugar and oil. Stir in yeast and water mixture. Blend in flour.
Chill in a tightly sealed bowl in refrigerator for at least 30 minutes. The dough should be thicker than in most recipes.
For use:
Preheat oven to 425 to 450 degrees
Flatten selected amount of dough (don’t use a rolling pin) on a floured board or counter. Cut biscuits with the mouth of a Mason jar. Brush the top with melted butter. Bake until brown, checking after 10 minutes.
Dough will keep in refrigerator for 10 days.
Won second place at the Clark County Fair. Ms. Dunn commented that maybe she should add more flour as this would give the biscuits more uniformity as appearance is everything.