Categories: Breads Muffins & Rolls

Ingredients

• 1 package active dry yeast
• 2 tablespoons sugar
• 2 tablespoons warm (105 to 115 degrees F) water
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter or margarine -- cut into chunks
• 2/3 cup buttermilk

Directions

1. In a small bowl mix together yeast, sugar, and water; let proof 10 to 15 minutes. In food processor fitted with steel blade, combine 2 cups flour, baking powder, and salt. With on/off pulsing, cut in butter. With motor off, quickly add yeast mixture and buttermilk; process until dough pulls away from sides of bowl. Add more flour if dough is sticky.

2. Turn dough out onto a lightly floured board. Pat out 1/4 inch thick; cut with 2- or 2-1/2-inch biscuit cutter. Arrange, barely touching, on greased baking sheet. Prick tops with a fork. Cover pan with plastic wrap. Let rise in a warm place until doubled, about 30 to 40 minutes.

3. Preheat oven to 425 degrees F. Bake until golden brown (10 to 15 minutes).

4. icro-Rise Method: Preheat oven to 425 degrees F. Complete step 1. Cut biscuits as directed in step 2. Arrange biscuits, barely touching, in a lightly greased round glass baking dish; cover loosely with plastic wrap. Place measuring cup of warm water in back corner of microwave oven and biscuits in center of oven. Microwave on 10% power about 4 to 5 minutes. Let rest 5 minutes at room temperature, or until doubled in bulk. Bake as directed in step 3.]

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