Karl and Sarah Worley’s Peanut Butter & Jelly Biscuits
¼ cup warm water
1 envelope rapid-rise yeast
4 tsp. granulated sugar, divided
2½ cups all-purpose flour
2½ tsp. baking powder
1½ tsp. table salt
½ tsp. baking soda
1 cup whole buttermilk
½ cup melted butter, divided
1. Stir together warm water, yeast and 2 teaspoons sugar in a large bowl. Let stand 30 minutes.
2. Whisk together flour, baking powder, salt, baking soda and remaining 2 teaspoons sugar in a large bowl. Add yeast mixture, buttermilk and 1/3 cup melted butter, and mix with hands just until combined, not overworking the dough. Return dough to bowl, cover and let stand in a warm place (85°) until dough has nearly doubled in size, 30 to 40 minutes.
3. Preheat oven to 425°. Turn dough out onto a floured surface; knead until smooth. Roll dough to ¾-inch thickness. Using a 2½-inch round cutter, cut 10 rounds from dough, and place on a greased baking sheet with dough touching. Brush tops evenly with 4 teaspoons melted butter. Let stand 15 minutes.
4. Bake until golden brown, about 12 minutes. Remove from oven, and brush with remaining butter, if desired. Split 1 to 2 biscuits and smear with peanut butter and jelly. Store remaining biscuits in an airtight container at room temperature for up to 3 days.
Makes: 10 biscuits
Active time: 10 minutes
Total time: 1 hour, 30 minutes