Tuesday, March 9, 2010

Overnight Biscuits

I made these Sunday afternoon to go with our rib dinner. They have an interesting texture between a biscuit and a dinner roll. They take about an hour after you cut them for the final raise so take that into account when you get ready to bake them. You can make them up to a couple days ahead.


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Overnight Biscuits

Yield: 16 Biscuits

Prep Time: 20 minutes

Cook Time: 10 - 12 minutes

Total Time: 30 minutes


1 package yeast
3 Tbsp sugar
1 cup(s) low fat buttermilk
2 1/2 cup(s) all-purpose flour
1/2 tsp table salt
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup(s) shortening
2 Tbsp flour for rolling out dough


Mix yeast with 1 tablespoon sugar and 1/4 cup of the buttermilk. Set aside.

In a large bowl mix together flour, 2 tablespoons sugar, salt, baking powder, baking soda. Cut in shortening.

Stir in yeast mixture and 3/4 cup buttermilk until it forms a ball.

Place in a greased covered bowl. Refrigerate overnight.

Use a couple tablespoons of flour to roll out dough. Cut into 2 inch biscuits with cutter. Place on a greased baking sheet. Let raise until doubled.

Bake at 375 for 10 - 12 minutes.

16 Biscuits at 3 Points each



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