Makes 24 biscuits

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  • 2 ½ tsp (1 pkg) instant dry yeast

  • ¼ cup sugar

  • 3 Tbsp warm water (body temperature)

  • 6 cups all purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp fine salt

  • 1 cup cold unsalted butter, cut into pieces

  • 2 cups buttermilk


  • 1.

    Stir yeast, a pinch of the sugar and water together and set aside. Sift flour, remaining, sugar, baking soda, baking powder and salt into a large bowl. Cut the butter into the flour until it’s a rough crumbly texture. Stir the yeast mixture into the buttermilk and add all to the flour. Mix until a sticky dough comes together, wrap and chill overnight.

  • 2.

    The next day, preheat oven to 425F (220C). On a generously floured surface (dough will be sticky), roll out dough to ½-inch (1 cm) thick and fold over, pressing down gently. Using a 2-inch (5 cm) round cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake 10 to 12 minutes, until just lightly browned.

  • 3.

    Serve biscuits warm or freeze and re-warm to serve later.

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