I made two batches of these biscuits yesterday, some for now and some for the freezer. I have never been able to make good homemade biscuits until I tried this recipe. We are crazy for these biscuits, including me–and I’m not crazy over biscuits in general. The dough itself is the softest I’ve ever worked with, and it just feels nice to sink your hands into! (The dough is delicious, too!) This recipe doubles nicely. Oh, it was very forgiving for me, too. I accidentally added 2 tablespoons of cornstarch instead of the baking powder, but I added the powder too when I realized what I’d done. The biscuits had a very minor change in texture on the bottoms, but were still very delicious.
I have been learning a lot about nutrition over the years and have strived to eat as healthy as possible. Since one of my daughters has autoimmune problems, I have been using mostly organic foods since last summer and substitute healthy ingredients in my recipes. For instance, I never use shortening–only real organic butter or organic coconut oil
from The Lady & Sons Savannah Country Cookbook
YIELDS APPROXIMATELY 3 DOZEN BISCUITS
1 package yeast (2 1/4 tsp. yeast
1/2 cup lukewarm water
5 cups all-purpose flour (I use King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt (I use Real Salt Sea Salt 
1 tablespoon baking powder (I only use aluminum-free
2 tablespoons sugar (I use organic cane sugar
3/4 cup solid shortening (I use refined organic coconut oil
2 cups buttermilk (I keep buttermilk powder
Preheat oven to 400 degrees. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
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