Yeast-Risen Self-Rising Biscuits Recipe with a Twist of
Mandarin Orange Salad:
Ingredients:
2 ½ cups self-rising flour
1 packet (2 ¼ tsp) active dry yeast
1 tablespoon sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup buttermilk (or substitute with milk)
Additional butter for brushing
Instructions:
Activate the Yeast:
In a small bowl, combine the yeast, sugar, and ¼ cup warm water (around 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes, or until it becomes frothy.
Mix the Dough:
In a large mixing bowl, whisk together the self-rising flour and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Incorporate the Yeast Mixture:
Pour the activated yeast mixture and buttermilk into the flour mixture.
Gently stir the ingredients until just combined. Be careful not to overmix; the dough should be shaggy.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Avoid overworking the dough to maintain a tender texture.
First Rise:
Place the dough back into the mixing bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
Shape and Second Rise:
Gently punch down the risen dough and turn it out onto a floured surface.
Pat or roll the dough to a thickness of about ½ to ¾ inch.
Using a biscuit cutter or a round drinking glass, cut out biscuits and place them on a baking sheet lined with parchment paper.
Cover the biscuits with a cloth and let them rise for another 30 minutes.
Baking:
Preheat your oven to 425°F (220°C).
Bake the biscuits for about 12-15 minutes, or until they are golden brown on top.
Finishing Touch:
Once out of the oven, brush the biscuits with melted butter for added flavor and a shiny finish.
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