Wife made buttermilk biscuits for our breakfast last Sunday. If you have been following this blog, you would have read my previous recipe post on buttermilk biscuits by Clinton St. Baking Company.
The main difference between these buttermilk biscuits and those that I posted previously is the use of yeast. The texture of those no-yeast biscuits are more dense. Not better or worse, just different. Try both and let me know your preference.
Adapted from Out to Brunch: At Mildred Pierce Restaurant by Donna Dooher , Claire Stubbs and Lianne George
(Makes a dozen)
15 ml fresh yeast
15 ml warm water (I used 20ml)
750 ml all-purpose flour
10 ml baking powder
10 ml white sugar
5 ml salt
235 ml unsalted butter, cold
235 ml buttermilk
30 ml unsalted butter, melted
Preheat the oven to 200C.
Wake up the yeast by dissolving it in the warm water. Once it is foamy, in about 5 minutes, it is ready to use.
Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.
Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.
Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to 2.5cm thickness. Dust a sharp knife with some flour and cut the biscuits into 5cm squares. (We used a round cookie cutter)
To bake, place the biscuits 5cm apart on a parchment paper-lined baking sheet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.