Flaky and Buttery Overnight Biscuits

Flaky and Buttery Overnight Biscuits

5 C. all-purpose flour

4 t. baking powder

2 t. salt

1 t. baking soda

3 T. sugar

1/4 C. cold unsalted butter

1/2 C. cold shortening

5 t. yeast

1/2 C. warm water

2 C. warm buttermilk

melted butter

In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening into dry ingredients until crumbly and well distributed. In a small bowl, sprinkle the yeast over the warm water and stir briefly. Allow to dissolve and swell. Add yeast and warm buttermilk to dry ingredients and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate (at least overnight and up to two days).

When you want fresh biscuits, remove a portion of dough.

Preheat oven to 400°F.

On a lightly floured board, roll dough out to a thickness of one inch or so. Cut into rounds, wedges or squares with a knife or biscuit cutter. Place on baking sheet and brush, if desired, with melted butter, or sprinkle lightly with a touch of flour.

Bake until lightly browned on top – 12 to 15 minutes.