No one made biscuits like my mama did on special holidays. Now, Shannon loves making them as our (self promoted) head baker on the wagon! This is a great recipe that you can prepare ahead of time and bake the next day, so you don’t have to wake up at the crack of down to let it rise.

Now, Shannon is a dare devil and hasn’t actually measured how much flour she adds to her wet mixture. But really, the reason is because we’re looking for the right consistency. So you need to watch the video to see what we’re looking for.

I highly recommend cooking these biscuits in cast iron, it’s going to give them a delicious crust. And don’t you worry folks, we’ll show you exactly how to control your heat to get the perfect light and fluffy biscuits.

Angel Flake Buttermilk Biscuits

Servings 20 - 25 biscuits

Ingredients

  • 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

Instructions

  1. Lightly butter a 12-inch cast iron skillet or Dutch oven.
  2. Pour the buttermilk into a large bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and let rise in a warm place for about 40 minutes, or until nearly doubled in size.
  8. About 20 minutes before baking, preheat the oven to 350°F with a rack in the middle.
  9. Uncover the biscuits and bake for about 20 - 30 minutes, or until golden brown.

  10. Serve warm with butter, jam, honey, etc.

Recipe Notes

Tip: These biscuits can also be made the night before and refrigerated.

Watch the video here…