These Golden Buttermilk Biscuits are a delightful twist on the classic recipe, offering a rich and fluffy texture with a hint of buttery flavor.
Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Sifting the dry ingredients together ensures even distribution and a lighter biscuit.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to quickly work the butter into the flour to keep it cold.
Dissolve the yeast in warm water and let it sit for a few minutes until frothy.
Ensure the water is warm, not hot, to properly activate the yeast.
Stir the buttermilk into the yeast mixture.
Cold buttermilk helps keep the dough chilled for better results.
Add the wet mixture to the dry ingredients and stir until just combined.
Avoid overmixing to keep the biscuits tender.
Cover the dough and refrigerate for at least 1 hour or up to overnight.
Chilling the dough allows the gluten to relax and the flavors to meld.
Roll out the dough on a lightly floured surface to a thickness of about 1/2 inch.
Use a light touch to avoid compressing the dough.
Cut out biscuits using a round cutter and place them on a baking sheet.
Dip the cutter in flour to prevent sticking.
Bake the biscuits in a preheated oven at 400°F for 12-15 minutes until golden brown.
Rotate the baking sheet halfway through for even baking.
Serve the biscuits warm with your favorite toppings or accompaniments.
Brush the tops with melted butter for an extra touch of flavor.
