It doesn't happen every weekend but sometimes I get up early on a Saturday morning and decide to make biscuits. The smell billows through the house until every child is downstairs asking "whatcha makin?"
I tend to make these more during baseball season when The Ballplayer has morning games. It's a labor of love but the kid needs some meat on his bones and some nourishment in his belly.
These are a little different from the traditional buttermilk biscuits as they have some yeast in them making them just a tad more tender.
1 pkg active dry yeast
3/4 cup water water (room temp)
2 1/2 cups biscuit mix
1 tablespoon sugar
1/4 cup melted butter
Preheat oven to 400 degrees.
Dissolve yeast in water. In a large bowl combine the biscuit mix and sugar. Add the yeast mixture, stirring vigorously with a wooden spoon. Sprinkle the work surface generously with flour or biscuit mix.Turn dough out onto counter or wooden cutting board if you have tile counters as we do and knead well, 15 to 20 times.Shape the dough into a round disk about 1 inch thick and cut into biscuits. Place on a lightly greased baking sheet, cover with a damp towel, and let rise in a warm place for 1 hour.
They don't rise a whole heck of a lot but you will notice a difference.Just before putting into oven, I brush rolls with melted butter. Bake 15 minutes, or until golden brown. Brush the cooked biscuits with melted butter after you take them out of the oven.
These wont last...