Fake Sourdough Biscuits

Recipe View 5 mins Activate the Yeast (5 minutes): In a small bowl, dissolve the active dry yeast in warm water. Let it stand for about 5 minutes, or until the mixture becomes frothy, indicating the yeast is alive and ready to work its magic.

Recipe View 10 mins Combine Dry and Wet Ingredients (10 minutes): In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add the shortening and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Incorporate the yeast mixture and buttermilk into the dry ingredients, mixing until just combined. Don't overmix; a slightly sticky dough is perfectly fine.

Recipe View 2 hrs Refrigerate the Dough (minimum 2 hours, up to 2 weeks): Transfer the dough to a greased bowl, cover tightly, and refrigerate. The dough will firm up as it chills. For optimal flavor, allow the dough to rest in the refrigerator for at least 2 hours, or even better, overnight. The dough can be stored for up to 2 weeks.

Recipe View 40 mins Shape and Rise (40 minutes): When ready to bake, remove the desired amount of dough from the refrigerator. On a lightly floured surface, gently knead the dough for 2 to 3 minutes. Roll the dough out to your desired thickness (about 1/2 inch is ideal) and cut out biscuits using a biscuit cutter or a knife. Place the biscuits in greased muffin cups or on a baking sheet. Let them rise in a warm place for about 30 minutes, or until they have slightly increased in size.

Recipe View 15 mins Bake to Golden Perfection (15 minutes): Preheat your oven to 400 degrees F (205 degrees C). Bake the biscuits for 15-20 minutes, or until they are golden brown on top. Serve warm and enjoy!