Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.
Recipe information
Yield
Makes 24
Ingredients
Preparation
Step 1
In a medium bowl, sift or whisk together the flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle the yeast over the warm water, and allow to stand until creamy looking, about 5 minutes.
Step 2
In a medium bowl, combine 1 cup of the flour mixture and the yeast mixture, melted butter, and 1 cup buttermilk. Stir to combine. Add the remaining flour and buttermilk alternately, stirring between additions. When a sticky dough forms, cover it with plastic wrap; refrigerate 2 hours.
Step 3
Preheat the oven to 450°F. Remove the dough from the refrigerator, and turn out onto a lightly floured work surface. Knead a few times, and roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter, and place on a baking sheet about 1 inch apart. Bake 12 to 15 minutes or until golden on top and done in the middle. Remove from the oven; cool on a wire rack. Serve warm.
