Saturday, April 28, 2012

SUNDAY MORNING FLUFFY BISCUITS

I have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty unmistakable (and getting expensive!!). 

The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!

Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!

In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:
2½ cups of all purpose flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)

Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.
NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.

9 comments:

Colleen said...

I, too, usually use Jiffy mix or Bisquick for biscuits because it's faster, but I like the idea of "real" homemade ones. I don't like any of the products in the "tube", except crescent rolls and, you're right, they're too expensive, even with coupons!

Thanks for the tips, also. I think I'll give these a try :)

Mary said...

These look delicious and I really appreciate that tip about the twist. I hope you have a great weekend. Blessings...Mary

Angela said...

They look so good Coleen! I will have to get the ingredients I don't have and give them a try. I use Teays Valley Biscuit Mix that is made right here in West Virginia not far from where I live. It's a very versatile mix where you can use it to make biscuits, dumplings, pancakes and a few other things with it.

Peggy Clyde said...

I like you, haven't found a good biscuit recipe. These sound great and I'll be trying them. Thanks, again.

Mary said...

What a treat these must be for your husband. They look delicious. I'm slow to move in the morning so I admire your ability to make these so early in the day. I hope you have a great day. Blessings...Mary

Kathleen said...

Can't wait to try these! I'm bookmarking these right now. Love your tip about not twisting when u cut them. I would soooo do that!

Reeni said...

These baked up so tall and fluffy! they look as wonderful as they sound with the buttermilk in them! Thanks for all the tips too.

the domestic mama said...

I LOVE me some biscuits! Great tips as well! Thank you

Anonymous said...

Made these, they are great, though I might double the salt the next time.