Ranch Biscuits
These tender biscuits come together quickly and the dough is able to be kept in the refrigerator for up to 2 weeks which makes this a staple in the kitchen.
Ingredients
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp vegetable oil
- 2 Tbsp sugar
- 3/4 cup buttermilk Can substitute 1 tsp vinegar+3/4 cup milk
- 2 1/4 tsp dry yeast
- 2/3 cup water warm and friendly
Instructions
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Preheat oven to 450°F
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Place yeast and sugar in water and allow to rest while you prepare the dry ingredients
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In mixing bowl, combine flour, baking powder, baking soda and salt and mix to combine
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Make a well in your dry ingredients and add yeast mixture and buttermilk. Mix until everything is combined. Dough will be sticky
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If dough is firm enough to handle, turn onto a floured surface and knead until the dough holds together and you are able to shape balls. You will use approximately another 1/4-1/2 cup of flour
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Roll out and cut biscuits or pinch a pieces of dough off and roll into balls
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Place on greased cookie sheet and let rest for 15 minutes
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Bake for 8-10 minutes or until golden brown
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Extra dough may be stored covered in refrigerator for up to 2 weeks
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