| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 40 min |
| Yield: | 8 to 12 biscuits |
Ingredients
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
- In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
- Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
- Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
- Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 439 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 51 mg |
| Sodium | 422 mg |
Reviews
Absolutely amazing. I agree with other reviewers though that the proportions are off. I usually halve the recipe and still get 12 biscuits out of it.
No wonder Garth Brooks married her. Best ding dang biscuits I ever ate!
I froze my butter and shredded. Then used stand mixer for the basic mix and kneaded by hand. Perfect. I also may the night before left in fridge and rose and baked in morning. Biscuits and sausage gravy for 20. Awesome!
Ok, these biscuits are delicious and buttery. That said, there is no way 5 cups of flour makes 8-12 biscuits! Yields about 20 biscuits which is what you should get from 5 cups of flour and 2 sticks of butter! I baked off 9 and refrigerated the rest of the dough for tomorrow.
These biscuits came out great and are so delicious. Biscuits have been the bane of my existence as a home cook but I followed this recipe to the letter and they came out perfect. These are my new special occasion biscuits!
I make these every year. You can also mix them up the night before and keep dough in the fridge. The next day roll out dough, cut and shape and let rise about an hour before baking. Also great to make a batch with sausage patties and freeze for a quick breakfast.
I made the yeast mixture, but I forgot to put it in. Biscuits were beautiful and delicious, never the less. Next time, and there will be a next time, I will use yeast for sure.
Trisha, these were the best biscuits I have had since my Bigmama used to make biscuits! I have tried recipe after recipe! Thank you, thank you, thank you!
Julie
Julie
I’m from Maine. I brought these to a potluck where I live in southern VA now. An older southern gentleman called me the “biscuit queen” after eating them. Enough said……
My angel biscuits are much simpler than these and delicious. Two cup bisquick, half cup sour cream one stick melted butter and one tablespoon sugar and one to one and a third cups whole milk! Spray muffin tin with butter spray and spoon into muffin pan! 375 degree oven for about 17 minutes! Watch me! Delicious!!