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Ingredients
½ cup currants
1 package active dry yeast
1 cup warm water
4 cups flour
½ cup sugar
1 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt
1 cup chilled vegetable shortening, cut into bits
1 cup buttermilk
⅔ cup butter, melted and cooled
Nutritional analysis per serving
14 grams carbs; 8 milligrams cholesterol; 138 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram trans fat; 1 gram fiber; 91 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the currants in a dish, cover with hot water and set aside.
- Step 2
Mix the yeast with the cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
- Step 3
Sift the flour, sugar, baking soda, baking powder and salt together in a bowl. Cut in the shortening with a pastry blender until the mixture has the texture of coarse cornmeal. This can also be done in a food processor.
- Step 4
Drain the currants, and mix them into the dough. Then, lightly stir in the yeast mixture and the buttermilk just until all the ingredients are moist. Transfer the dough to a floured surface and knead gently and briefly.
- Step 5
Line two large baking sheets with parchment paper. Roll or pat the dough into a rectangle about ½ inch thick. Cut rounds with a 2 ½-inch-diameter biscuit cutter. Scraps can be gently kneaded together and rolled and cut. Dip each cut biscuit into the melted butter; then, place them an inch apart on the parchment-lined baking sheets. Set aside to rise for 2 hours.
- Step 6
Preheat oven to 425 degrees. Bake about 15 minutes, until golden brown. Serve warm.
Private Notes
Comments
These are great biscuits. Brother Rick was quite the man.