Nothing makes me happier than the whole family working together to make dinner. This Sunday I made the most amazing mouth-watering biscuits, thanks to my new Lion House Bakery cookbook. These really are bakery perfection! Hope you enjoy, and happy cooking!
Preheat oven to 400 degrees and grease baking sheets. Dissolve yeast in warm water and set aside. Measure all the dry ingredients and stir together. Cut in the shortening with a pastry cutter or two knives. Add yeast to the buttermilk, then add this to the first mixture. Mix well with a fork, wooden spoon, or your hands. Turn out on floured counter and pat to desired thickness. (about 3/4 inches thick is perfect) Cut biscuits with a round biscuit cutter or a glass cup. Dip biscuits in melted butter and place on greased pan. Bake 12 minutes or until lightly golden brown on top.
Note: buttermilk is made by pouring 1 Tbsp vinegar in a 1 cup measuring cup and filling the rest with milk. Or for this recipe 2 Tbsp. vinegar, the remainder of the 2 cups filled with milk.