Fluffy Butter Biscuits

This recipe for Fluffy Butter Biscuits turns simple pantry ingredients into a spectacular bread choice for any time of day. Serve them smothered with sausage gravy for breakfast, stuffed with baked ham for lunch or slathered with butter and jam for a sweet ending to your meal.

Fluffy Butter Biscuits

These biscuits are a buttery extravaganza. They’re a bit of a hybrid and spin on angel biscuits which also feature yeast, in addition to other ingredients, as leavening. The result is a light and fluffy texture that can hold up to any fixin’s you fancy.

Southern Biscuits

Biscuits and cornbread are considered the house breads of the South. Both of them have many variations with additions and family “secrets” that make them extra special. Truth is, these breads are both delicious in any way, shape or form. You can never go wrong with classic Southern buttermilk biscuits they go with pretty much everything and are suitable for any meal. It’s also perfectly acceptable to enjoy a sweeter biscuit variation like cinnamon swirl raisin biscuits. You can also add bacon, cheese and herbs to the dough for a flavor twist. We all love those cheddar bay biscuits from Red Lobster and I have a homemade version I call garlic and herb cheddar biscuits.

 

Tips for Making Fluffy Butter Biscuits

• These biscuits are made in a 9 x 9 inch square pan which changes the shape. I love serving them this way, it’s always a hit.
• These biscuits include butter in the dough as well as a generous amount in the pan. That, along with yeast are the main differences between these and other biscuit recipes.
• Don’t be intimidated by the inclusion of yeast. Just remember, the water needs to be lukewarm, not boiling, or it will kill the yeast. Sugar feeds the yeast and activates it to give rise to the dough.
• While sugar is an ingredient, these biscuits don’t turn out sweet.
• To make your own buttermilk, add 1 Tbsp white distilled vinegar or lemon juice to the measuring cup then fill it the rest of the way with whole milk. Allow to sit on the counter for 5 minutes and voila, homemade buttermilk.
• While I’m usually the first in line to brush more butter on biscuits as soon as they come out of the oven, it’s not imperative to do that with these biscuits. I mean, you can, if you want. The butter drizzled on top forms a delicious crust which is the perfect contrast to the fluffy interior.
• You can use your favorite brand of all purpose flour for this recipe. If you live in the South, I highly recommend White Lily brand.

 

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Helpful Kitchen Items:

• 9 x 9 inch Square Baking Pan
• Pastry Blender
• Silicone Pastry Mat
• Rolling Pin

Fluffy Butter Biscuits

• 1 1/4 oz packet rapid rise yeast
• 1/4 cup lukewarm water (105°F)
• 2 Tbsp granulated sugar plus 1 tsp (divided)
• 3 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 cup cold butter (cubed)
• 1 cup buttermilk (not fat free)
• 1/2 cup butter (melted)

1. Dissolve yeast and 1 tsp sugar in lukewarm water. Set aside to bloom for 5-7 minutes. There should be foamy with bubbles forming on top. If it doesn't, toss and start again.

2. In a medium-size mixing bowl, use a whisk to sift together flour, remaining 2 Tbsp sugar, baking powder, salt and baking soda.

3. Using a pastry cutter, or 2 forks, cut cold butter into the dry ingredients until it resembles cornmeal. Make a well in the center.

4. To the well add buttermilk and yeast mixture. Use a fork to work the liquid into the flour until moistened.

5. Turn out onto a lightly floured surface and turn a few times, kneading just until the dough comes together. Form roughly into an 8 x 8 square that's 1/2-3/4 inch thick. (This allows room for dough to spread as it rises)

6. Use a sharp knife to cut into 9 or 12 equal pieces.

7. Pour half of the melted butter into a 9 x 9 inch baking pan. Swirl to coat bottom and halfway up sides. Arrange biscuits in pan, reshaping as needed to fit. Pour remaining melted butter on top. Cover with a damp cloth and allow to rise for 1 hour.

8. To bake: Preheat oven to 400°F. Bake butter biscuits for 15-20 minutes until puffed and golden.

9. Serve immediatly with butter, jam or sausage gravy.

• To make your own buttermilk, add 1 Tbsp white distilled vinegar or lemon juice to the measuring cup then fill it the rest of the way with whole milk. Allow to sit on the counter for 5 minutes and voila, homemade buttermilk.

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