Kiddo and I had these with crisp turkey bacon and scrambled eggs, and wow...what a great breakfast for a snowy NC morning. I baked half of them and put the other half of the dough in the refrigerator. I'll post if that doesn't work out.
The Livestrong.com site finally has a recipe builder that works!!! It's nice to have nutrition facts.
- 5 cup All-purpose Flour
- 4 tbsp Sugar
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Unsalted Butter
- 1/4 cup Goat Milk Butter
- 2 tsp Active Dry Yeast
- 2 tbsp Water
- 1 1/4 cup Skim Milk
- 3/4 cup Light Sour Cream
Preheat oven to 475 degrees.
In a small bowl, dissolve the yeast in the water, making sure the water is warm but not hot. Add a pinch of the sugar. Let stand at least 5 minutes while you go on to the next step.
In a large mixing bowl, sift together the dry ingredients. Cut the shortening in with a pastry cutter or a fork. Make a well in the flour and add the yeast, the milk and the sour cream., then mix until just moistened.
Turn the dough out onto a floured board. The dough should be soft but not sticky, add more flour if it is too sticky. Pat or roll the dough out to a 3/4 inch thickness. Fold over and repeat this procedure two or three times. Cut with a 2 1/2 - 3 inch biscuit cutter. Place biscuits about 1/2 inch apart on an ungreased baking sheet. Bake for 13-15 minutes, turning the sheet once.
You can bake all the biscuits or save half of the dough in the refrigerator. Makes 24 biscuits.