Easy Buttermilk Biscuits

Let's Cook

1. Step 1.

   In a small bowl, mix 1 tablespoon sugar with 1/4 cup warm water (about 110°F). Add 1 packet (2 1/4 teaspoons) active dry yeast and stir until dissolved. Let sit for 5 minutes until foamy, confirming the yeast is active.

2. Step 2.

   In a large bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/4 cup shortening using a pastry blender or two knives until the mixture resembles fine crumbs.

3. Step 3.

   Add 3/4 cup buttermilk and the yeast mixture to the flour mixture. Stir with a fork until a moderately stiff dough forms. Turn out onto a lightly floured surface and knead gently 8-10 times.

4. Step 4.

   Roll the dough to 1/2-inch thickness. Using a 2-inch biscuit cutter or a glass, cut out 12 biscuits. Gather scraps and re-roll as needed.

5. Step 5.

   Grease a 9x13-inch baking pan. Arrange the biscuits in the pan so they barely touch each other. Prick the tops with a fork and brush with 2 tablespoons melted margarine.

6. Step 6.

   Let the biscuits rise in a warm, draft-free place until almost doubled in bulk, about 30 to 40 minutes. Meanwhile, preheat the oven to 425°F.

7. Step 7.

   Bake the biscuits in the preheated oven for 10 to 15 minutes, until golden brown. Serve warm.