I finally, FINALLY, unlocked the secret to making fluffy, southern, buttermilk biscuits! All..😉..it took was another trip to Charleston, dinner at a great restaurant and a bit of digging around on the internet after I got back home.
I knew there had to be a secret (Lord knows I have made my share of buttermilk hockey-pucks) and as I peeled apart, examined and consumed that mouthwatering biscuit at PawPaw’s on Bay Street it hit me..
there’s gotta be YEAST in this!
Sure enough, I discovered that there’s a type of buttermilk biscuit with yeast called an “angel biscuit” and after perusing a few different recipes online, I settled on this easy version by Trisha Yearwood:😃
Sorry about the flour all over the paper.. 2 pkgs of yeast is 4 1/2 tsp-Sorry about the flour all over the paper..
..and sorry that I’m too lazy to type it all out. You can download your own copy by linking below:
And here is the finished product..By golly-look at those fluffy layers!
As if the number of pictures aren’t already a clue..clearly, I am BEYOND thrilled with these BISCUITS!!!!!!!!
Make sure you:
do the folding part exactly as described,
don’t twist the biscuit cutter as you cut into dough-just down & up motion
and don’t over handle the dough..