Ingredients:
- YEAST MIXTURE
- 1/4 cup warm water (125 F)
- 1 teaspoon granulated sugar
- 1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
- BISCUITS
- 2½ cups all-purpose flour ( I prefer White Lily flour)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter chopped +more for brushing finished biscuits
- 1/4 cup butter-flavored shortening
- 1 cup buttermilk
- 1 tablespoon heavy whipping cream
Instructions:
First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
Stir in the yeast.
Let yeast proof while moving on the next step.
In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
Lightly flour a work surface and turn the dough out on the work surface.
Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
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