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The bestest and easiest biscuits ever. I like them cuz they have yeast and baking powder, so if one doesn't make it fluffy, the other will.
3-1/2 cups bread flour, divided
2 tablespoons sugar
1 package quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup warm buttermilk (120° to 130°)
1/2 cup vegetable oil
1/3 cup warm water (120° to 130°)
Melted butter
Directions:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet.
Bake at 400° for 15-18 minutes or until golden brown. Brush tops with butter. Remove from pan to a wire rack to cool. Yield: 14 rolls.
3-1/2 cups bread flour, divided
2 tablespoons sugar
1 package quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup warm buttermilk (120° to 130°)
1/2 cup vegetable oil
1/3 cup warm water (120° to 130°)
Melted butter
Directions:
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet.
Bake at 400° for 15-18 minutes or until golden brown. Brush tops with butter. Remove from pan to a wire rack to cool. Yield: 14 rolls.
