If you’ve lived in the South for any length of time, you’ve probably had yeast biscuits. They go by lots of different names – yeast biscuits, angel biscuits, bride biscuits, or maybe even just yeast rolls. They’re sort of a cross between a yeast roll and a biscuit, using both self-rising flour and yeast for leavening. Whatever you call them, they’re delicious and quick, as far as yeast breads are concerned anyway. This recipe only needs about 30 minutes to rise. At first, I was worried that the biscuits would have a strong “yeast” taste because of the much higher yeast to flour ratio than other yeast breads, but they don’t – so no need to worry. Growing up my grandma always served them with dinner as yeast rolls, but they’re delicious for breakfast too with some homemade jam or honey. Light, fluffy, and slightly sweet – I guarantee you won’t be able to stop after just one :). Enjoy!
1/2 tbsp (yes, tablespoon!) active dry yeast
2 tbsp warm water
1-1/2 cups self-rising flour (I prefer White Lily)
1 tbsp sugar
1/4 cup vegetable shortening
1/2 cup low-fat buttermilk
1. Combine warm water and yeast in small bowl. Stir until yeast is dissolved. Set aside.
2. In mixing bowl, combine flour and sugar. Cut shortening into flour mixture until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture until combined.
3. Turn dough onto a lightly floured surface and knead 4-5 times. Press dough to about 1/2 inch thick and cut into circles using biscuit cutter (I used a 1 inch cutter). Place on lightly greased baking sheet and cover with plastic wrap. Allow to rise in warm place for 30 minutes.
4. Preheat oven to 400 degrees and bake rolls for 10-12 minutes or until golden brown. Makes 20 (1 inch) biscuits.