Buttermilk Yeast Biscuits Recipes

Steps:

• Dissolve yeast in warm water in a small bowl and set aside.
• Sift next 5 dry ingredients together in a large bowl.
• Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
• Store in covered container or ziploc bag in refrigerator until ready to bake.
• Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given; cut in shortening until the size of small Lima beans.
• Stir in buttermilk and yeast mixture.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.) Dough will be very sticky.
• Scrape out onto well floured board.
• Flip over and knead lightly (4-6 times).
• Roll out and cut with biscuit cutter.
• Place on greased pan and let raise slightly (10-30 minutes).
• Bake at 400 F until light brown, 10-12 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; 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., 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 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.

Steps:

• To water add yeast and set aside. Mix flour, baking powder, and salt in a medium mixing bowl. Add Crisco to flour and mix until well blended. Add sugar to buttermilk and mix thoroughly. Add milk mixture to flour mixture and mix well.
• Spoon onto floured paper towels (or your choice) and sprinkle well with flour. Knead into a well rounded ball and pat out to about a saucer sized dough. Cut this into 5 biscuits and place in small enough heavy pan (I prefer pampered chef pans) to where sides of biscuits touch each other. Spread tops of biscuits with buttermilk.
• Bake in 425 degrees F oven until nicely browned.