Serves: 15
Total Calories: 131

* See note below.
1/4 cup water
1 package yeast active dry
1/2 cup butter or margarine
2 1/2 cups flour
1 cup buttermilk
1 1/2 tablespoons sugar
1 teaspoon salt
3 cups water hot tap

* Cooking Time: About 9 minutes Power: 100% (700 watts) 30% (210 watts - defrost setting on most microwave ovens) Rising Time: About 25 minutes Baking Time (conventional oven): 12 to 15 minutes Place 1/4 cup water in a small microwavable bowl. Microwave, uncovered, at 100% power (700 watts) for 30 to 35 seconds or until 105° to 115° F. Stir in yeast. Let stand until foamy, 5 to 10 minutes.

Place butter in a second small microwavable bowl. Microwave, uncovered, at 100% power for 45 to 60 seconds or until melted set aside.

In a large bowl, place flour, buttermilk, 2 tablespoons of the melted butter, sugar and salt. Add yeast.Stir just until moistened.

On a lightly floured surface, knead for 1 minute. Roll dough into a 14 x 12-inch rectangle. Cut thirty rounds with a 2-inch biscuit cutter dipped in flour. Dip bottom of each biscuit in remaining melted butter and stack two high in a 12 x 8 x 2-inch microwavable dish, making three rows of five. Set remaining melted butter aside. Cover with waxed paper.

Meanwhile, place 3 cups water in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power for 5 to 6 minutes or until boiling. Move to back corner of microwave oven. Place dish of biscuits in microwave oven. Reduce power and microwave, covered, at 30% power (210 watts) for 1 minute. Let dough rise in microwave oven for 15 minutes. Rotate dish one-half turn. Microwave at 30% power for 1 minute. Let dough rise in microwave oven 10 minutes longer or until almost doubled.

Bake in a preheated 400° conventional oven for 12 to 15 minutes or until golden brown. If desired, brush tops with remaining melted butter. Serve hot.

Nutritional Facts:

Serves: 15
Total Calories: 131
Calories from Fat: 55

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