Rating: 3 stars
3 Ratings
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  • 1 star values: 1

The addition of yeast will guarantee fluffy biscuits every time.

Recipe by Southern Living November 2011

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Credit: Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
20 mins
total:
32 mins
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.

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  • 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.

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