Occasionally I like to shake things up here at the ranch and serve something other than a tortilla with our meals. Not that my family has anything against non-tortilla food items, but they are defiantly suspicious of said non-tortilla food item. (Ask me sometime about how long it took me to get my kids to eat potato’s in any form. Waaayyy to long would be the answer.) One thing they will accept no questions asked is biscuits.
Trisha Yearwood had a recipe on her food network page called Angel Biscuits that made me really curious. The Biscuits were made with yeast instead of just straight baking soda/powder to help them rise up. So I though I’d give them a try. And Trisha is right, they are heavenly. Light, fluffy, not to dense. The kind of biscuit that you can eat a dozen of and still eat more.
My kids like to eat them smothered in butter and covered in jam, but I found that they really didn’t need any extra butter. They are perfect by themselves or make a divine base for pork gravy to be poured over.
I did have to reduce the baking time, 15 minutes was plenty of time and as I did not have a cast iron pan big enough I used a baking sheet.
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk
Preheat the oven to 425 degrees F.
In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.