Chuck Wagon Biscuits

Recipe Ingredients

2		Dry yeast
1 cup	237ml	Warm water
2 cups	474ml	Buttermilk
3/4 cup	177ml	Vegetable oil
7 cups	437g / 15oz	All-purpose flour
3 tablespoons	45ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 cup	49g / 1.7oz	Sugar
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

Combine yeast and warm water in a small mixing bowl, stirring to dissolve; let stand 5 minutes or until bubbly. Add buttermilk and oil to yeast mixture; stir well.

Combine dry ingredients in a large bowl. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a floured surface, and knead 3 to 4 times.

Shape dough into 2-inch balls; place 1/8-inch apart in three well-greases 9-inch cast-iron skillets. Cover and let rise in a warm place (85F), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 425F for 12 minutes or until golden brown.

Yield: 3 dozen

Note: Biscuits may be placed in greased baking pans to rise and bake.

Source:
Southern Living Southern Heritage Cookbook

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