Today was sunny in Vancouver, and I appreciated it.
So did the orchid in our kitchen,
my coffee-drinking neighbours,
this patch of sidewalk,
But most of all, these yeasty biscuits appreciated it, as it gave them a deliciously warm kitchen to rise in. Now my belly's appreciating these biscuits, so we've come full circle. Thanks, sun.
Flaky Freezer Biscuits (a tree-planting camp favourite, from the Best of Bridge)
Yields approximately 20 biscuits.
1 Tb yeast (1 package)
2 Tb sugar
¼ cup warm water
5 cups flour
3 Tb sugar
1 Tb baking powder
1 tsp baking soda
1 tsp salt
1 cup butter
2 cup buttermilk (or milk mixed with 2 tablespoons lemon juice or vinegar)
In small bowl combine yeast and sugar in water. Set aside for 10 min. In large bowl mix flour, sugar, baking powder, baking soda, and salt. Cut in butter to form crumbly mixture. Stir in yeast mix and buttermilk. Mix just enough to hold together. Roll ¾ inch thick on floured surface. Cut out biscuits with cutter. Prick tops with fork. Freeze separately on cookie sheet. After frozen, stack and wrap well. Before baking, thaw and let rise until puffed slightly (about 30 min). Bake at 425 for 15 min on lightly greased cookie sheet.
Or just bake them up and eat right away! As per today.