We're bringing you a classic, buttery buttermilk biscuit- best when baked in cast iron! This was mama's recipe and a favorite of ours growing up!
Angel Flake Buttermilk Biscuits
makes about 20-25 biscuits
2 1⁄2 cups buttermilk
1 ( 1⁄4-ounce) package rapid-rise yeast
3 tablespoons warm water
4 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1⁄3 cup vegetable oil
4 1⁄2 to 5 cups all-purpose flour
1⁄2 to 1 stick butter, melted
Lightly butter a 12-inch cast iron skillet or Dutch oven.
Pour the buttermilk into a large bowl.
In a small bowl or measuring cup, dissolve the yeast in the warm water with 2 tablespoons of the sugar and let set about 3-5 minutes. Mix the yeast mixture into the buttermilk. Whisk in the remaining 2 tablespoons of sugar.
Whisk in the baking powder, baking soda, salt, and oil. Slowly stir in enough flour to form a soft dough that is no longer sticky.
Turn the dough out onto a floured surface and roll out to about ½- inch thick. Cut out using a biscuit cutter. Gather up the scraps, roll out again, and cut.
Pour the melted butter into the skillet or Dutch oven. Dip both sides of one dough round in the butter and fold in half, like a taco (you can also leave flat like a regular biscuit as seen in video). Place the biscuits in the baking pan or skillet close together and repeat with the remaining rounds.
Cover and let rise in a warm place for about 40 minutes, or until nearly doubled in size.
About 20 minutes before baking, preheat the oven to 350°F with a rack in the middle.
Uncover the biscuits and bake for about 20 minutes, or until golden brown.
Serve warm with butter, jam, honey, etc.
Tip: These biscuits can also be made the night before and refrigerated.
Cowboy Kent
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This is an absolute awesome recipe. The hardest part is maintaining the correct temperature. It's a great item for beginners to learn to cook. I really enjoy how it gets an almost crispy top and bottom while remaining soft and flaky.
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