Melt in Your Mouth Yeast Biscuits
Every batch of biscuits is better than the one before. Perhaps it's because of trial and error in action. Nevertheless, for those of you who would like a fluffy, airy texture this is the perfect go-to recipe. It does include rise time so you may want to make the dough ahead of time if you plan on having this pillowy goodness for breakfast. This biscuit yields less crumbs than your traditional southern baking soda/baking powder biscuit, yet it's just as flavorful and filling. It holds up for sandwiches, sauces, jams and preserves. My recipe makes 16 small-cut biscuits and within 10 minutes of taking them out of the oven . . . they were gone. My son (who is the current version of Mikey from the old 1970's LIFE CEREAL commercial) asked for more . . . that's a stamp of magnificence.
1 TBSP yeast
(quick rise or bread machine yeast is what I used)
2 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 TBSP Sugar
1/2 C Shortening or Butter (I used a combination of both)
1 C Buttermilk
(or soured milk - regular milk with 1 TBSP vinegar or lemon juice)
- Mix dry ingredients together (except for the yeast)
- Cut in shortening/butter. Make sure the butter is cold and cut into cubes or grate with a cheese grater
- Stir in yeast.
- Add buttermilk and stir until all dry ingredients are moist. It will be sticky and loose.
- Cover the bowl and set aside for 1 hour. You may set it in the refrigerator.
- Turn on to floured board and knead lightly 4 to 6 times (you may need to sprinkle additional flour).t
- Roll out and cut.
- Place on greased pan touching. At this point preheat the oven at 400 degrees.
- Place in a warm area (a good place is on top of the oven) and let it rise slightly - 20 to 30 minutes.
- Bake at 400 degrees for 10 to 12 minutes or until golden brown.