Description
These biscuits use yeast, which is different from a classic biscuit, but makes them foolproof! Light and tender with that classic biscuit flavor.
Ingredients
Scale
- 2 packages (1/4 oz each) instant dry yeast
- 1/4 cup warm water
- 2 cups warm buttermilk
- 5 to 5-1/2 cups all-purpose flour
- 1/3 cup granulated Sugar
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup cold, salted butter, cubed
- 4 tablespoons butter, melted
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, mix the yeast in warm water (approx 110°F *see note), and allow it to stand for 5 minutes until dissolved. Stir in the warm buttermilk and set aside.
- In a large bowl, combine 5 cups of flour, sugar, salt, baking powder, and baking soda. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Using a wooden spoon, stir in yeast mixture until a dough forms.
- Sprinkle your work surface lightly with flour. Transfer the dough to the floured surface and knead lightly. Dough should be soft and slightly sticky, so you can add more flour, if necessary.
- Using a floured rolling pin, roll the dough out to 1-inch thickness; cut into biscuits with a 3-inch round biscuit cutter or cookie cutter. Place the rounds 2- inches apart on the prepared baking sheets.
- Cover the baking sheets with clean kitchen towels, and allow the biscuits to rise in a warm place until almost doubled, 15 – 20 minutes.
- Preheat the oven to 450°F while the biscuit dough is rising and bake for 8-10 minutes, or until lightly golden brown.
- Immediately brush with melted butter and serve warm or at room temperature.
Notes
Water and buttermilk should be warm to the touch but not hot, temperature between 105°F – 115°F. If it’s too hot it will kill the yeast.
Store airtight at room temperature for up to 2 days for best freshness.
