Who can beat a warm biscuit right out of the oven smothered in butter? I haven't met anyone who could! These biscuits came out so good I had no control and ate three even before they could cool off, some with butter and some with jam. This recipe is just one version of a very popular and common Southern biscuit recipe. I've heard them called yeast biscuits as well. The toppings for the biscuits are endless. I've tried butter, jam/preserves, honey, gravy, or even eating them with thin slices of ham and cheese. So good! And don't be scared off by the yeast, this recipe is pretty quick to throw together.
5 cups self rising flour
1 cup shortening
1/4 cup sugar
2 cups buttermilk
2 packages dry yeast
3/4 cup warm water (about 110 degrees)
1 tsp. baking soda
1 tsp. salt
Using a large bowl, cut shortening into the flour. Set aside. Mix sugar, soda, salt and buttermilk. Add to the flour mixture. Soften yeast in 3/4 cup warm water. Add to dough. Knead dough on a floured surface until shiny and smooth. Let rise in warm place covered with a towel for about 30 minutes. When ready, roll out dough on flour covered surface until about 1/2 inch to 1 inch thick. Use round biscuit cutter or the top of a glass dipped in flour to cut biscuits. Place on cookie sheet and bake at 400 degrees for about 10 to 15 minutes or until lightly browned on top. Serve warm.
“In the Virginia of the olden time no breakfast or tea-table was thought to be properly furnished without a plate of these indispensable biscuits."
-Virginia Cookery Book (1885)