Delicious. I made this twice in one day. Each time w/a different yeast option and one worked much better for me. Either way, the family loved this tender flaky biscuit.
I always make buttermilk biscuits, but these are far better! This is going to be my new go-to biscuit recipe. They were light and moist, with a lovely crust. Everyone agreed they were the best biscuits I’ve ever made! I highly recommend serving them right out of the oven.
I made these biscuits for my New Years dinner and they had a great taste. This would be a five star,except that I think the baking temperature is too high and my biscuits came out too brown and crunchy after just 10 minutes. Next time I’ll decrease the oven temp to 375 and see if that would make a better difference.
If you have a hard time eating “just one” then don’t make this recipe! If my family wasn’t here to gobble these things up, I’d have eaten the whole batch myself. They are THAT good! I didn’t have shortening so used butter instead. Not sure if that made them better or worse…but I will be doing it that way from now on because of the great results. My aunt gave me an old recipe from a 90 yr old lady from her church. It’s almost exact to this one, except you can refrigerate the dough for up to 2 weeks, punching down daily & use as needed. Then form by hand, put in cold oven, set it at 400, then when it reaches full heat, turn to 425. I’m going to try it with this one since the ingredients are alike.
Ingredients
Yeast Mixture
1/4 cup warm water (125 F)
1 teaspoon granulated sugar
1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)
Biscuits
2½ cups all-purpose flour ( I prefer White Lily flour)
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter chopped +more for brushing finished biscuits
1/4 cup butter-flavored shortening
1 cup buttermilk
1 tablespoon heavy whipping cream
Instructions
First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
Stir in the yeast.
Let yeast proof while moving on the next step.
In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
Lightly flour a work surface and turn the dough out on the work surface.
Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
Fold the dough several times (this will create layers in your finished biscuits.)
Pat the dough out into a 1-inch thick rectangle.
Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)
Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)
Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)
Let rise for 1-hour and then preheat oven to 400 F.
Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)
Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)
Brush with melted butter as soon as they come out of the oven.