Serves: 15
Total Calories: 189
Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk. Set aside. Combine flour and next 4 ingredients in a large bowl. Cut in shortening add buttermilk mixture, stirring with fork until dry ingredients are moistened. Turn dough out onto a floured surface and knead lightly, about 10 times. Roll dough 1/2 inch thick and cut into biscuits. Cover and let rise for 10 to 15 minutes. Bake at 400°F for 10-12 minutes. If using a 12-inch Dutch oven, preheat the lid, and lightly grease the DO. Bake, using 5-7 briquets underneath the oven and 18-22 briquets on top, for 15-20 minutes.
This Big Thompson Flood Biscuits recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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