I’ve always enjoyed the Sister Schubert’s Parker House Style Rolls that you can get in the frozen foods section at the grocery store, but came across this recipe in Southern Living magazine for the exact same thing. These biscuits are amazing to say the least and go great with my homemade apple butter.
Ingredients
1/2 cup warm water
1 (1/4oz.) envelope dry yeast
1 tsp. sugar
5 cups all purpose flower
3 Tbsp. Sugar
5 tsp. baking powder
1 1/2 tsp. table salt
1 tsp. baking soda
1/2 cup butter, cubed
1/2 cup shortening. cubed
2 cups buttermilk
1/4 cup butter melted
Instructions
1. Mix together the first three ingredients (1/2 cup warm water, 1 (1/4oz.) envelope dry yeast, 1 tsp. sugar) in a small bowl. Let stand for 5 minutes
2. Stir together the next 5 ingredients ( 5 cups all purpose flower, 3 Tbsp. Sugar, 5 tsp. baking powder, 1 1/2 tsp. table salt, 1 tsp. baking soda) in a large bowl. I used a stand mixer bowl. Cut butter and shortening into mixture and mix in a stand mixer with pastry attachment or use two forks until crumbly. Add yeast mixture and buttermilk to flour mixture until moistened.
3. Cover with plastic wrap and let stand for 2 hours to 5 days.
4. Preheat oven to 400º. Turn dough onto a lightly floured surface and knead a few times. Roll dough with a rolling pin into a 3/4 inch thick circle, and fold in half ; repeat. Roll dough into a 3/4 inch thick circle again and cut with a 2-inch circle cutter.
5. Place the rounds with sides touching into a 10-12 inch cast iron skillet, round baking dish, or parchment paper lined baking sheet. Brush biscuits with 2 tsp melted butter.
6. Bake at 400º for 20-25 minutes or until golden brown. Brush with melted butter and serve.
Any left over dough can be saved for up to 5 days.
- 1/2 cup warm water
- 1 (1/4oz.) envelope dry yeast
- 1 tsp. sugar
- 5 cups all purpose flower
- 3 Tbsp. Sugar
- 5 tsp. baking powder
- 1 1/2 tsp. table salt
- 1 tsp. baking soda
- 1/2 cup butter, cubed
- 1/2 cup shortening. cubed
- 2 cups buttermilk
- 1/4 cup butter melted
- Mix together the first three ingredients (1/2 cup warm water, 1 (1/4oz.) envelope dry yeast, 1 tsp. sugar) in a small bowl. Let stand for 5 minutes
- stir together the next 5 ingredients ( 5 cups all purpose flower, 3 Tbsp. Sugar, 5 tsp. baking powder, 1 1/2 tsp. table salt, 1 tsp. baking soda) in a large bowl. I used a stand mixer bowl. Cut butter and shortening into mixture and mix in a stand mixer with pastry attachment or use two forks until crumbly. Add yeast mixture and buttermilk to flour mixture until moistened.
- Cover with plastic wrap and let stand for 2 hours to 5 days.
- Preheat oven to 400º. Turn dough onto a lightly floured surface and knead a few times. Roll dough with a rolling pin into a 3/4 inch thick circle, and fold in half ; repeat. Roll dough into a 3/4 inch thick circle again and cut with a 2-inch circle cutter.
- Place the rounds with sides touching into a 10-12 inch cast iron skillet, round baking dish, or parchment paper lined baking sheet. Brush biscuits with 2 tsp melted butter.
- Bake at 400º for 20-25 minutes or until golden brown. Brush with melted butter and serve.
- Any left over dough can be saved for up to 5 days.
Leave a Reply