Chuck Wagon Biscuitsbbq list, bread, rolls and cornbread 2 packages dry yeast 1 cup warm water 2 cups buttermilk 3/4 cup vegetable oil 7 cups all-purpose flour 3 tablespoons baking powder 1/2 teaspoon baking soda 1/4 cup sugar 1 1/2 teaspoons salt Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well. Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 3 to 4 times. Shape dough into 2-inch balls; place 1/8-inch apart in three well-greases 9-inch cast-iron skillets. Cover and let rise in a warm place (85F), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425F for 12 minutes or until golden brown. Yield: 3 dozen Note: Biscuits may be placed in greased baking pans to rise and bake. |
