“I finally found a moist light biscuit that I love and the rest of my family likes! The secret is to get whole wheat pastry flour. Use the high gluten pastry flour if you can.”
READY IN:
3hrs 12mins
SERVES:
12
YIELD:
12 Biscuits
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Dissolve yeast in water and sugar set aside.
  2. Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade.
  3. Stir in buttermilk and yeast mixture.
  4. Cover bowl with towel and let sit until ready to use. (At least 2 hours, but it is fine if it sits for a couple hours.) Dough will be very sticky.
  5. Scrape out onto well floured board.
  6. Flip over and knead lightly (4-6 times).
  7. Roll out and cut with biscuit cutter.
  8. Place on greased pan and let raise slightly (10-30 minutes).
  9. Bake at 400 F until light brown, 10-12 minutes.

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