These soft biscuits are so good, with a bit of yeast flavor. You can eat them for breakfast or serve them at dinner. The recipe makes a bunch, but the dough stores in the fridge for a few days. I think you could also roll and cut them, then freeze them for later.
Here’s what you’ll need:
- 1 pkg dry yeast
- 3 Tbs. hot water
- 1 tsp. sugar
- 5 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 Tbs. sugar
- 2 sticks butter, softened
- 2 cups buttermilk (or milk that is soured with a large tablespoon of vinegar)
In a small bowl, dissolve the yeast in the hot water with the 1 tsp. sugar.
In a large bowl, mix the flour, baking powder, baking soda, salt and 3 Tbs. sugar. Cut the butter into the flour mixture with a pastry blender or fork. Stir in the buttermilk and yeast mixture.
Turn part of the dough out onto a floured surface. Pat it out and cut biscuits. You can let the biscuits rise for a while at this point, or just pop them in the oven if you’re in a hurry. Bake at 375 degrees for 15 minutes.
My biscuits in the picture are a bit flat. I patted the dough out thinner than I wanted and then didn’t have time to let them rise. They were still good, but I like them fluffier.