The addition of yeast will guarantee fluffy biscuits every time.
1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/2 cups buttermilk
How to Make It
Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.
Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly.
Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute.
Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares. Place on 2 ungreased baking sheets.
Bake at 400° for 12 to 15 minutes or until golden.
Cinnamon-Raisin Angel Biscuits: Substitute 1/4 cup firmly packed brown sugar for 2 Tbsp. sugar. Stir 1 cup baking raisins, 2 tsp. lemon zest, and 1 tsp. ground cinnamon into flour mixture in Step Proceed with recipe as directed.
Note: We tested with Sun-Maid Baking Raisins.
Time-Saving Tips: Prepare recipe as directed through Step Shape dough into a disk; store in a glass, airtight container in refrigerator up to 5 days. Let stand at room temperature 5 minutes. Roll, cut, and bake as directed in Steps 4- Unbaked biscuits may be frozen on a baking sheet, covered with plastic wrap, 2 hours. Transfer frozen biscuits to a zip-top plastic freezer bag, and freeze up to 1 month. Let stand at room temperature 30 minutes before baking as directed.
These biscuits were definitely sweeter than other buttermilk biscuit recipes I've tried. They turned out pretty fluffy although not as fluffy as the picture suggests. Maybe need to roll dough thicker than 1/2 inch? Also, I had to bake them considerably longer than the suggested 15 mins before they were golden brown. I think I ended up around 25 mins.
I have been making these for years. They are much lighter and fluffier than regular biscuits, almost like dinner rolls. I make them when I am feeding a lot of people. Make sure your yeast is fresh, the butter and shortening are cold and knead like you mean it for a minute no longer.
I have been making biscuits from scratch for years and tried many, many recipes, but this were on of the worst! They were heavy, doughy and bland. Would not bother making again or recommending. Truth: the canned or frozen store bought biscuits are far superior to these.
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