Wednesday, June 27, 2012

Fluffy Angel Yeast Biscuits

Fluffy homemade angel yeast biscuits are to die for!

I make all kinds of biscuits.  Drop biscuits. Cheddar biscuits.  Buttermilk biscuits.  Sweet biscuits.  Savory biscuits. 

Wow!  I sound like Bubba sharing his shrimp recipes with Forrest Gump.

They are all delish!  But, I am sorry, there is NO substitute for fluffy angel yeast bisuits.  These are the ones that rise so light and airy they could float away.

And they melt in your mouth!

They really aren't hard to make.  So don't be intimidated by a yeast recipe.  Everyone equates "yeast" with difficult and time-consuming...but it really isn't so.  The work is easy- just allow some time in between for rising.  Come on, there are always bills to pay or laundry to get done...or better yet, that book that needs to be read.  So, no fretting on yeast recipes.  Maybe I should post my pizza crust recipe next! 

But back to the best biscuits...  (Aww, such lovely alliteration.)

You can add butter, honey, or jam if you want.  I did post a lovely recipe for Jumbleberry Jam .

Or you can pop them in your mouth right out of the oven.  Either way, please enjoy!

Fluffy Angel Yeast Biscuits

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 egg (for egg wash)

In a large mixing bowl, dissolve yeast in warm water. The water should be between 100-115 degrees F, but don't overthink it.  If it feels warm, you're good.

Add sugar and let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.

Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Not long at all!

Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 inches apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes. This is what makes them so light and airy.

Crack egg in a small bowl and add a tablespoon of water.  Stir until blended and brush over the top of each biscuit to create that beautiful golden brown color when baking.

Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.

No comments:

Post a Comment