Updated: Aug 26, 2019
"Good fences make good neighbors; good biscuits mend broken fences." ~ Cowboy Chef Newton
1 Pkg Active Dry Yeast
½ C Warm Water
5 C Unbleached All Purpose Flour
¼ C Sugar
1 t Baking Soda
1 t Baking Powder
1 t Kosher Salt
½ C Butter
2 C Buttermilk
1 T Butter, melted
Mix Yeast into Warm Water and set aside.
In large mixing bowl, sift together Flour, Sugar, Baking Soda, Baking Powder, and Salt.
Grate Butter into dry ingredients and mix well.
Add Yeast mixture and mix well.
Add Buttermilk, mix well and turn out onto a floured surface. Form dough into a ball. *MIX ONLY UNTIL DOUGH BONDS TOGETHER WELL. DO NOT OVERWORK DOUGH OR BISCUITS WILL BE TOUGH AND CHEWY RATHER THAN LIGHT & FLUFFY.
Coat clean mixing bowl with Cooking Spray; place dough ball into bowl, cover with plastic wrap and set in refrigerator for at least one hour or overnight, if possible.
Preheat oven to 450 degrees.
Turn dough onto floured surface and knead 5 times*. Roll out to ½" thickness and cut biscuits with a 2½" cutter, being careful not to "twist" cutter.
Place cut biscuit dough onto greased cooking sheet or cast iron skillet; brush melted butter over biscuit tops and bake for 12 minutes or until golden.