Ingredients

1 packet Dry Yeast
¼ cup Warm Water
3 tbsp Sugar
2 tbsp Bread Flour

2 ¾ cup Self Rising Flour
¼ cup Shortening
3 tbsp Butter
1 cup Buttermilk

Method of Preparation

Combine the first four ingredients and allow to rest for 30 minutes. Break up the shortening and butter in the self rising flour until it resembles corn meal. Add all of the ingredients together and mix until the dough is consistent. Roll the dough out on to a floured surface, about ½ inch thick and cut into 3 inch circles. Place the biscuits on a greased pan and cover with a damp cloth. Allow the biscuits to rise for 30 minutes. Bake the biscuits in a 385° oven until golden brown. Brush with additional butter if desired.

Yields: 1 dozen biscuits

Chef's Note: To prepare cheddar biscuits simply mix in 4 oz of grated sharp cheddar cheese when you add the buttermilk.

Chef Fred Tiess is an associate instructor with the College of Culinary Arts at Johnson & Wales University in Charlotte, North Carolina. These recipes were published with permission.