Buttermilk Yeast Biscuits
Fluffy, golden, and irresistibly tender, these buttermilk yeast biscuits bring classic comfort food to the next level. Combining the tangy richness of buttermilk with the airy lift of active dry yeast, these biscuits strike the perfect balance between traditional buttermilk biscuits and light, yeasty rolls. A touch of melted butter brushed on top adds a decadent finish, while a brief rise time ensures soft, puffy layers. Ideal as a side dish for soups, stews, or holiday dinners, these buttery biscuits are also delicious as a base for breakfast sandwiches or topped with a drizzle of honey. With just 20 minutes of prep time, this foolproof recipe makes 12 incredibly flavorful biscuits that will have everyone reaching for seconds. Perfect for baking enthusiasts, this recipe is a must-try for creating homemade biscuits that truly impress.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (105-110°F)
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 1.25 cups Buttermilk
- 3 tablespoons Melted butter (for brushing)
Instructions
In a small bowl, dissolve the active dry yeast in warm water (105-110°F) and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the buttermilk and the activated yeast mixture gradually, mixing until a soft dough forms. Be careful not to overmix.
Transfer the dough to a lightly floured surface and gently knead it 4-5 times until it comes together.
Roll or pat the dough out to about 3/4-inch thickness. Use a round biscuit cutter to cut out biscuits and place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
Cover the biscuits loosely with a clean kitchen towel and let them rise in a warm place for 20-30 minutes, or until they look slightly puffy.
While the biscuits are rising, preheat your oven to 425°F (220°C).
Bake the biscuits for 12-15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and immediately brush the tops with melted butter for a flavorful finish.
Serve warm and enjoy!
Nutrition Facts
Calories |
3227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 41.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 452 mg | 35% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
