Spy Wednesday Biscuits
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup currants
- 1package active dry yeast
- 1cup warm water
- 4cups flour
- ½cup sugar
- 1teaspoon baking soda
- 4teaspoons baking powder
- 1teaspoon salt
- 1cup chilled vegetable shortening, cut into bits
- 1cup buttermilk
- ⅔cup butter, melted and cooled
Nutritional analysis per serving (40 servings)
138 calories; 8 grams fat; 3 grams saturated fat; 1 gram trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 2 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the currants in a dish, cover with hot water and set aside.
- Step 2
Mix the yeast with the cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
- Step 3
Sift the flour, sugar, baking soda, baking powder and salt together in a bowl. Cut in the shortening with a pastry blender until the mixture has the texture of coarse cornmeal. This can also be done in a food processor.
- Step 4
Drain the currants, and mix them into the dough. Then, lightly stir in the yeast mixture and the buttermilk just until all the ingredients are moist. Transfer the dough to a floured surface and knead gently and briefly.
- Step 5
Line two large baking sheets with parchment paper. Roll or pat the dough into a rectangle about ½ inch thick. Cut rounds with a 2½-inch-diameter biscuit cutter. Scraps can be gently kneaded together and rolled and cut. Dip each cut biscuit into the melted butter; then, place them an inch apart on the parchment-lined baking sheets. Set aside to rise for 2 hours.
- Step 6
Preheat oven to 425 degrees. Bake about 15 minutes, until golden brown. Serve warm.
Private Notes