Hisako's Biscuits

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Seasons:

January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Scott Roberts, owner of Salt Lick
Photography by Kenny Braun

While Roxie made large flat biscuits, Hisako made light fluffy ones. Having spent so much time between their two houses, I find it difficult to say which were my favorite, but these were pretty hard to beat, smeared with butter and my mother's homemade jams.

(0 Reviews)

Easy

Ingredients

For 3 Dozen(s)

Cream

5 cups unsifted flour
1/4 cups sugar
3 teaspoons baking powder
1 teaspoons baking soda
1 1/2 teaspoon salt
1 cups shortening
1 package dry yeast
2 tablespoons warm water
2 cups buttermilk

Hisako's Biscuits Directions

Sift dry ingredients together, then cut in shortening.
Dissolve yeast in warm water, and add to buttermilk. Then add to dry ingredients.
Cover and refrigerate (will keep several weeks).
Preheat oven to 400 degrees.
Roll amount to be baked to 1 inch thick on slightly floured board. Cut and place on greased sheet pan; grease biscuit tops.
Let stand 1 to 2 hours to rise. Bake for 15 minutes.