This recipe combines the best of flaky biscuits with the goodness of yeast breads.
INGREDIENTS | YIELDS 10–12 BISCUITS
- 1¼ cups buttermilk
- 1¾ teaspoons active dry yeast (1 package)
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold
In a small bowl, stir together buttermilk and yeast. Set aside until foamy, about 10 minutes.
Line a baking sheet with parchment. In a large bowl, sift together all-purpose flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse meal.
Make a well in the center of the flour mixture, and pour in buttermilk-yeast mixture. Using a fork, blend until the dough just comes together. Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Place in a large bowl, cover tightly, and refrigerate overnight (no longer than 48 hours).
Turn risen dough onto a floured surface. Using a rolling pin, roll to 1″ thick. Cut out circles of dough using a floured round cutter. Place biscuits 2″ apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F.
Dust the biscuits lightly with flour, then bake 15–20 minutes, until golden brown.