My Ma made these first and now I think the whole family makes these biscuits. They are something between a biscuit and a dinner roll. Light like a biscuit, but doughy like a roll. One of my favorite ways to serve these is with some ham and honey butter. A good old fashioned Ham Biscuit. Now that is a meal right there. Serve these with brunch or with Sunday Dinner, they will not disappoint. Make some now, make some later. I love the convenience of this biscuit. Roll. Biscuit. Roll. Biscuit.
Place yeast in water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Mix flour, baking powder and baking soda together. Cut in butter. Add liquid ingredients. Mix lightly. I do this in my stand mixer with a dough hook. I mix until it all comes together. It you feel it is too wet add a little more flour. I used about 5 1/2 to 5 3/4 cups flour. Do not knead. Refrigerate overnight in a ziptop bag that has been sprayed with non-stick spray. When ready to bake, pull off amount needed and knead slightly, roll out on floured surface, and cut into biscuits. I used a heart shaped cookie cutter as that is what I had. No need to allow the biscuits to rise. Bake in preheated 450° oven for 9-10 minutes. Makes about 36 biscuits depending on the size of your cutter.
Note- The dough can be refrigerated up to 5 days. Pinch off as much as you need. Also can be rolled out, cut, and frozen individually on a sheet pan, then stored in a ziptop bag in the freezer for future use. Let defrost about 20 minutes then bake as directed.
PS- After I made my biscuits tonight I thought that I should simply roll out and cut in squares. It seems if I make rounded ones, I have to re-roll the scraps into a ball, roll out and cut again over and over until the dough is all used. The more I manipulate the dough the tougher the biscuit. I think I will do squares next time. Not as pretty but probably lighter. Any thoughts?
Have a great Weekend!