Icebox Biscuits

• 1 package active drive yeast
• 1/4 cup warm water (105°F to 115°F)
• 5 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/4 cup granulated sugar
• 1 Tbsp kosher salt
• 3/4 cup lard, chilled or 1/2 cup cup shortening plus 1/4 cup butter, chilled
• 2 cups buttermilk, chilled
• 3 Tbsp melted butter

1. Preheat oven to 450°F. Dissolve yeast in the warm water; let stand 5 minutes.
2. In bowl combine flour, baking powder, baking soda, sugar, and salt. Whisk to mix well. Using your fingers, quickly work chilled lard into dry ingredients until flour mixture resembles large peas. Stir in dissolved yeast and buttermilk; mix just until well blended.
3. Turn dough onto floured surface; knead 6 or 7 times. Roll out to 1/2 thickness. Pierce rolled dough completely through at 1/2 inch intervals with a floured dinner fork. Cut out biscuits with 2 1/2- to 3-inch cutter, taking care not to twist cutter, which will seal the sides of the biscuit and inhibit rising.
4. Place biscuits on greased baking sheet, about 1/2-inch apart. Cover with tea towel; let rise 30 to 45 minutes, until almost doubled.
5. Bake in a preheated oven 1o to 12 minutes until biscuits are golden brown. Remove from oven. Brush generously with melted butter. Serve hot.

Yield: 2 1/2 dozen biscuits

From: Better Homes and Gardens magazine, November 2007

Gray: These were very tasty and turned out well.  The yeast risen biscuits had a different flavor than regular biscuits.  They tasted and flaked more like canned biscuits.  They were very good, but I think with all the extra time and trouble of kneading and letting them rise, I prefer baking powder biscuits.  If you want to try something different, definitely give these a try.  They are delicious and make a large quantity that are very consistent.

Katie: These biscuits were fun to make. I’ve been wanting to try them for a long time and finally said that I was just going to make them since we had some buttermilk! They were good and tasted a little bit different than other biscuits. But they did take more trouble, and I think I like regular buttermilk biscuits without yeast a little better. If you don’t love regular biscuits, these might be just what you want! I hope you enjoy!