Recipe: Arlene's Cafe Yeast Biscuits with Molasses Butter

ARLENE'S CAFE YEAST BISCUITS WITH MOLASSES BUTTER

2 heaping tablespoons dry yeast
1/2 cup lukewarm water
4 cups unsifted all-purpose flour, divided use
1 to 2 cups unsifted bread flour
1 tablespoon baking powder
2 to 3 tablespoons sugar
1 teaspoon salt
2/3 to 3/4 cup shortening
2 to 2 1/2 cups buttermilk, room temperature
1/2 cup melted butter or margarine, plus some for brushing on top of freshly baked biscuits
Molasses Butter (recipe follows) for spreading

In small bowl, dissolve yeast in warm water. Allow to sit about 10 minutes.

In large bowl, combine flours (starting with 1 cup of the bread flour and adding more if needed), baking powder, sugar and salt. .Using a pastry blender, cut shortening into dry mixture until well blended. Add yeast mixture and buttermilk.

Working only with your hands, start kneading mixture to form a soft and slightly sticky dough. Add more flour if needed. Put dough in a well-greased container with a tight-fitting lid. Remember dough will rise about 3 times its present size, so be sure to use a container that will allow plenty of room for rising bread. (Dough may be refrigerated overnight.)

When ready to use, preheat oven to 450 degrees F.

Pour about 1/2 cup melted butter or margarine on a clean, dry surface. Pour a little oil on your hands. Using the palm of your hands, begin in the center of the dough and start to flatten the dough out until it is about 3/4-inch thick. Cut with a biscuit cutter. Place biscuits on an ungreased baking sheet with sides not touching. Allow to rise for 45 to 60 minutes.

Bake for 20 to 25 minutes. Brush with melted butter as soon as the biscuits are removed from oven. Serve warm.

HOMEMADE MOLASSES BUTTER

1 cup butter or margarine, at room temperature
3 tablespoons dark brown sugar
3 tablespoons dark molasses
1 teaspoon vanilla
1 or 2 drops yellow food
coloring
Pinch of salt

Combine all ingredients and blend until smooth with a whip or in a food processor. Store covered in the refrigerator. Keeps well for several days.

Source: What's Cookin' at Arlene's by Arlene Lightsey