Buttermilk Biscuits
4 cups self-rising flour
1 tablespoon sugar
½ cup + 1 tablespoon butter flavored shortening
1 pkg yeast
¾ cup warm water
¾ cup buttermilk
*Dissolve yeast in warm water and let set 10 minutes until frothy. In a large bowl, mix four, sugar and shortening. Add dissolved yeast and butter milk.
Mix until combined. Do not over mix. Will be lumpy.
Roll out dough to ½ inch on lightly floured surface and cut with biscuit cutter or small cup. Bake at 435 degrees for 6-8 minutes until golden.
Freeze in a gallon size freezer bag for up to 3 months.
*To Serve: Allow to thaw at room temperature for 10 minutes. Warm in 300 degree oven for 3-5 minutes.
Liked my Buttermilk Biscuits? Try the Secret Biscuits
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Tobi Snyder says
Do you freeze these after you bake them? If so do you let them cool or just toss them in the freezer? Thanks in advance 🙂
Alexis says
Yep! I bake them and then freeze them after they cool.