My H-E-B Texas Life Magazine
1pkg.(¼ oz.) Rapid Rise Dry Yeast,
5c.H-E-B Baker’s Scoop Self-Rising Flour,
¾c.H-E-B Sun-Dried Tomato Seasoned Butter or your favorite flavor,
1container(12.3 oz.) H-E-B Lemon or Mediterranean Honey,
1 Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2 Dissolve yeast in ⅓ cup warm water (95°F—100°F) and set aside.
3Combine fl our, sugar, salt, and butter in a food processor bowl. Process for 30 seconds to a coarse texture. Add yeast mixture and buttermilk and process 10 more seconds to form sticky dough. Place dough in large bowl, dust with extra fl our, and form a ball. Cover dough with plastic wrap and allow to rise for 30 minutes. (You can refrigerate dough for 2 days before using.)
4Punch dough several times in bowl and turn out onto lightly fl oured surface. Roll to one-inch thickness and cut 24 rounds with a two-inch biscuit cutter. Place rounds on the prepared baking sheet and bake for 15 minutes. Serve with H-E-B Lemon or Mediterranean Honey.
No Nutritional Information Available