Buttermilk Corn Oil Biscuits
Buttermilk Corn Oil Biscuits recipe
Yield
30 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | cups |
buttermilk
|
|
| ¼ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | cup |
water
warm |
|
| ¾ | cup |
corn oil
|
|
| 5 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 473 | ml |
buttermilk
|
|
| 59 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 237 | ml |
water
warm |
|
| 177 | ml |
corn oil
|
|
| 1.2 | l |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
Directions
Dissolve yeast in water.
Add buttermilk, corn oil and sugar. Mix well.
Sift flour, baking powder, salt and soda together and add to mixture.
Work up dough and place in tight fitted covered bowl. Refrigerate.
Pinch off what you need on floured board and roll out as you would biscuits.
Return unused portion to refrigerator. This will keep as long as a week.
Bake n a hot oven about 400℉ (200℃) about 10 minutes.
Serve with fresh berries, butter and/or jam with tea or coffee.
