Instructions: These biscuits are toothsome and rich-tasting, delicious with butter and honey. They are also a wonderful accompaniment to soups, stews and chowders.

Remember: The secret to soft and fluffy biscuits is to minimize handling of the dough and to be gentle when you do handle it.

This recipe can be halved, using a 9 inch square baking pan for 9 biscuits.

3/4 cup butter (1 1/2 sticks; divided)

1 cup warm water (110 to 115 degrees F)

2 packages active dry yeast (4 1/2 teaspoons)

1/4 cup plus 1 teaspoon granulated sugar (divided)

7 cups all-purpose flour
3 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups buttermilk
3/4 cup vegetable oil

Prepare a 9-by-13 inch pan by melting 1/2 cup butter in pan. Melt remaining 1/4 cup butter in a 7-by-11 inch or 8 inch square pan.

Sprinkle yeast and 1 teaspoon sugar over the warm water. Stir and let stand while you mix the dry ingredients.

Place flour, remaining 1/4 cup sugar, baking powder, baking soda and salt in a large mixing bowl. Mix ingredients thoroughly.

Stir buttermilk and oil into yeast mixture. Add all at once to dry ingredients. Stir only until moistened. Dough will be very soft and sticky. Turn out gently onto well-floured board. Sprinkle a small amount of flour onto top of dough mound. Gently pat dough into a circle 1 inch thick. Using a 3 inch biscuit cutter (or use a clean tin can with both ends cut out), cut out 18 biscuit rounds. Brush excess flour off biscuit rounds.

Place 12 biscuit rounds in the large pan and 6 in the small pan. Flip rounds over so the top is buttered as well. Make sure they are close together in each pan. Let sit for 10 minutes.

Meanwhile, preheat oven to 400 degrees. Bake until biscuits are no longer doughy in center - 18 to 20 minutes. Serve warm.

Store leftover biscuits in an airtight container and reheat a few seconds in the microwave.

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