5 c All-purpose flour
1 ts Baking soda
1 tb Baking powder
2 ts Salt
2 1/2 tb Sugar
2 pk Active dry yeast
1/2 lb Unsalted butter; cut into
-small piece
4 tb Unsalted butter; melted
2 c Buttermilk
Heat oven to 450 degrees. Line 3 baking sheets with parchment. Sift
together flour, baking soda, baking powder, salt and sugar. Place 1/4 cup
warm water in a small bowl; sprinkle yeast over. Let stand for 5 minutes.
Use a pastry cutter to blend the 1/2 pound butter into flour mixture until
it resembles coarse meal. Stir in yeast mixture and buttermilk. Turn onto a
floured surface and knead until smooth, 2 to 3 minutes. Roll dough to a
thickness of 1/4 inch. Cut out 2 1/2 inch rounds. Place 2 inches apart on
baking sheet. Knead dough scraps lightly; continue cutting rounds, using
all dough. Brush edges with melted butter, fold rounds in half and press
edges to seal. Brush tops with butter. Place 2 baking sheets in the oven,
leaving the third at room temperature. Bake 6 minutes. rotate baking sheets
between oven racks; bake until lightly golden, 5 to 6 minutes more. Bake
the third sheet on center rack for 8 to 10 minutes. Serve warm.
Yields
36 Servings