Mix the dry ingredients before cutting in the butter. Once you have coarse crumbs, pour in the proofed yeast in the buttermilk. Add a bit more flour if needed to make a dough that holds together.  Turn it out onto a floured counter, knead until not too sticky, roll out to ½ inch thickness. Cut into biscuits. Bake at 400 for ~15 minutes or until lightly browned. If you want to bake only a partial batch, just refrigerate the unused dough.  Makes about 24 biscuits.


Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.