Yeast Biscuits
Fluffy, golden, and irresistibly soft, these Yeast Biscuits are the perfect marriage of classic biscuits and yeast rolls. Featuring a light, tender crumb with just a hint of buttery richness, this recipe incorporates dry active yeast for an added depth of flavor and an airy rise that sets them apart. Buttermilk keeps the dough moist and tangy, while a touch of melted butter brushed over the freshly baked biscuits delivers a deliciously golden finish. Perfect as a side for hearty soups, breakfast spreads, or holiday dinners, these homemade yeast biscuits are easy to make and versatile enough for any occasion. Whether you’re a biscuit enthusiast or a bread-lover, this recipe will become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 packet Dry active yeast
- 0.25 cups Warm water (around 110°F)
- 1.5 cups Buttermilk
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 tablespoons Butter, softened (for greasing and brushing)
Instructions
In a small bowl, dissolve the sugar and dry active yeast in the warm water. Allow the mixture to sit for 5-10 minutes until foamy, which indicates the yeast is activated.
In a large mixing bowl, combine the all-purpose flour, salt, baking powder, and baking soda. Mix well to distribute the dry ingredients evenly.
Pour the buttermilk, melted butter, and the yeast mixture into the dry ingredients. Stir until a soft dough begins to form. Be careful not to overmix.
Turn the dough out onto a floured surface and gently knead 8-10 times until the dough is smooth and cohesive. Add a small amount of flour if the dough is sticky, but avoid adding too much to keep the biscuits tender.
Roll the dough out to about 1/2 inch thickness using a rolling pin. Use a round biscuit cutter to cut out as many biscuits as possible. Gently combine the scraps and repeat until all the dough is used.
Grease a baking sheet or a cast-iron skillet with softened butter. Arrange the biscuits with the edges touching slightly, which helps them rise evenly.
Cover the pan with a clean kitchen towel and allow the biscuits to rise in a warm, draft-free place for about 30 minutes. The biscuits should almost double in size.
Preheat the oven to 400°F (200°C).
Bake the biscuits for 12-15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and brush them with the softened butter while still warm. Serve immediately.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4471 mg | 194% | |
| Total Carbohydrate | 416.1 g | 151% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 43.9 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 503 mg | 39% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1165 mg | 25% | |
*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.
