Try one of our quick bread recipe from our collection.
Flaky and Buttery Overnight Biscuits
5 C. all-purpose flour
4 t. baking powder
2 t. salt
1 t. baking soda
3 T. sugar
1/4 C. cold unsalted butter
1/2 C. cold shortening
5 t. yeast
1/2 C. warm water
2 C. warm buttermilk
In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening
into dry ingredients until crumbly and well distributed. In a small bowl,
sprinkle the yeast over the warm water and stir briefly. Allow to dissolve and
swell. Add yeast and warm buttermilk to dry ingredients and toss with a fork to
blend and moisten, creating a soft dough. Cover bowl and refrigerate (at least
overnight and up to two days).
When you want fresh biscuits, remove a portion of dough.
Preheat oven to 400°F.
On a lightly floured board, roll dough out to a thickness of one inch or so. Cut
into rounds, wedges or squares with a knife or biscuit cutter. Place on baking
sheet and brush, if desired, with melted butter, or sprinkle lightly with a
touch of flour.
Bake until lightly browned on top - 12 to 15 minutes.