A unique refrigerator biscuit recipe from Francis McDonald and Lois. This dough uses yeast and a long chilling time (up to 48 hours) to develop a delicious, tangy flavor reminiscent of sourdough.
Author
Francis McDonald and Lois
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg | Yeast |
| 1 Cup | Warm Water |
| 2 Cups | Buttermilk |
| 3/4 Cup | Corn Oil |
| 1/4 Cup | Sugar |
| 4 tsp | Baking Powder |
| 3 tsp | Salt |
| 1/4 tsp | Baking Soda |
| 6 (or more) cups | Flour |
Instructions
- In a small bowl, dissolve the yeast in the warm water.
- In a very large bowl, combine 6 cups of flour, the sugar, baking powder, salt, and baking soda.
- Make a well in the center of the dry ingredients. Pour in the yeast mixture, buttermilk, and corn oil.
- Mix well with a spoon or your hands until a soft dough forms. Add a little more flour if the dough is too sticky to handle.
- Place the dough in a greased, covered bowl and refrigerate for at least 2 hours. (For the best flavor, refrigerate for 48 hours).
- When ready to bake, preheat your oven to 400°F.
- Turn the cold dough out onto a lightly floured surface. Gently pat or roll the dough to about ½ to ¾ inch thickness.
- Cut out biscuits using a round cutter.
- Place the biscuits on a lightly greased baking sheet.
- Bake for 12-15 minutes, or until golden brown. Serve warm.
Note
This recipe is for a yeasted refrigerator biscuit. The long, cold fermentation develops a tangy flavor, which is why it’s called a “Sour Dough” biscuit, but it does not use a traditional sourdough starter.
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