Description
Marnely Rodriguez tries our one of Chef John Besh’s best biscuit recipes.
Ingredients
Scale
- 1 package active dry yeast
- 5 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 11/2 teaspoons salt
- 2 cups buttermilk
- 1 cup (2 sticks) butter
Instructions
- Dissolve the yeast in 1?4 cup warm water. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and dissolved yeast and mix well. Using a pastry knife, cut the butter into the mixture.
- Since this makes a light, fairly wet dough, sprinkle 1?2 cup of flour on the counter before you roll out the dough. Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refrigerate overnight.
- The next morning, preheat the oven to 400?. Bake for 15–20 minutes, until golden brown.
- Prep Time: 30 mins
- Cook Time: 20 mins