Fake Sourdough Biscuits

These are referred to as fake sourdough biscuits, but are really refrigerator rolls. Very easy to make, and so handy.

Step: 1

Dissolve yeast in warm water. Allow to stand until mixture is frothy.

Step: 2

In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don’t worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.

Step: 3

When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes.

Step: 4

Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.

Per Serving: 80 calories; protein 1.8g; carbohydrates 12.7g; fat 2.4g; cholesterol 0.4mg; sodium 106.9mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.