I’ve made a number of biscuit recipes in the past, but this is hands down my favorite, and I got rid of all the other recipes I had written down once I made this one a few times. I got it from someone on an online discussion board, and she called them Grander Biscuits. That’s what I call them too, but they’re really good, and worth the extra step of refrigerating overnight (which most biscuit recipes don’t call for). I make the dough before I go to sleep, and put them in the oven when I get up, and they’re ready in time for breakfast.
- 1 c. warm water
- 4 1/2 t. yeast
- 2 c. buttermilk (or 2 c. regular milk, with a tablespoon of vinegar for each cup of milk, or you can thin plain yogurt with water until it’s the consistency of buttermilk)
- 1 1/2 t. salt
- 4 t. baking powder
- 1/2 c. sugar (I use sucanat)
- 1/2 c. oil
- 1/4 t. baking soda
- 6 1/2 c. flour (I use all whole wheat)
Mix in the above order. Refrigerate overnight. Flour hands, shape into rolls. Put into greased pan (can be pretty close together, they’ll rise into each other but that’s okay), and bake at 375 – 400 degrees until golden.
Eat fresh from the oven with butter. Mmm!
Avivah
I made these a couple days ago and they were delicious! I have been looking for a yeast biscuit recipe, and my family especially liked these with Rapadura, since we enjoy a molasses flavor. I am still learning to cook for a smaller family, though. 🙂 I looked at the amounts, thought it would be good, and when I started shaping the dough I knew I had way too much! So I froze half and we’ll have them next week. Great recipe!
Glad you liked them, Janet! I probably should have noted that it’s a very large recipe – looks like you figured it out pretty quickly!