These are referred to as fake sourdough biscuits, but are really refrigerator rolls. Very easy to make, and so handy.
Dissolve yeast in warm water. Allow to stand until mixture is frothy.
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.
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.
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.