Yeast Biscuits (Best Biscuits Ever)

20150204_181051Light, fluffy, flaky, golden, buttery…These are absolutely wonderful! If you want to make something really special out of something pretty simple- this will do it. Some people call these “Angel biscuits” because of their light and airy texture. Basically it’s the perfect- and might I say it- ‘heavenly’ combination of half biscuit/half yeast roll.

Baked in a cast iron skillet, the bottoms turn just slightly brown and beautiful to match the golden tops.

I like to serve these along with eggs and bacon or hot soup, or all by themselves at breakfast, slathered with butter and honey.

One of the nicest parts of this recipe, is that you can make the dough ahead, then let it chill in the refrigerator for a few hours or even a few days. One whole recipe will yield approximately 30 biscuits- but you can take out as much or as little dough as you want and use, and then put the rest of the dough back in the refrigerator to use on a different day.

  • 1/2 cup warm water
  • 2 generous tsp. yeast
  • 1 generous tsp. sugar
  • 5 cups flour
  • 5 tsp. baking powder
  • 3 Tbs. sugar
  • 1 1/2 tsp salt
  • 1 tsp. baking soda
  • 1/2 cup cold butter, cut into chunks
  • 1/2 cup cold lard, cut into chunks
  • 2 cups buttermilk
  • 6 Tbs. butter, melted

1. Stir together the warm water, yeast, and sugar in a small bowl. Set aside

2. Mix together all the dry ingredients in a separate bowl.

3. Cut in the butter and lard until the dry ingredients are crumbly

4. Pour in the yeast mixture and buttermilk- Stir it all together just until all the dry ingredients are moistened. Don’t overmix

5. Cover the dough, in a bowl, with plastic wrap and allow to chill in the refrigerator for several hours, or up to 5 days.

6. When you’re ready to bake the biscuits- Take some or all of the dough and turn onto a floured surface and knead a few times to get a smoother dough.

7. Roll the dough out to desired thickness. Never go really thin. Fat, fluffy biscuits are always the goal- not pancakes!

8. Cut the biscuits with a biscuit cutter and place in a cast iron skillet (I use a 12 inch) that is lightly greased with butter (i just take a stick of butter and rub the end of it on the bottom of the skillet)

It’s ok for the sides of the biscuits to touch. I get about 15 into my 12 inch skillet

9. Melt some butter and brush onto the tops of the biscuits

10. Bake @ 400 for 20-25 minutes. Keep an eye on the tops. When they turn a light golden color- remove them from the oven.

11. Brush the tops with additional butter and serve immediately

20150204_181032

Recipe Source: Southern Living 

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