If you find most biscuits a little too weighty, then these are the ones for you. With three different leaveners (baking powder, baking soda, and yeast) they're so light they could float on up to feed the angels!
TIME & SERVINGS
YIELDS:24 SERVING(S)
PREP TIME:20 MIN
PREP TIME:20 MIN
COOK TIME:2 HR 20 MIN
INGREDIENT
1
(1/4-ounce) package active dry yeast
2 tbsp.
water, warmed to between 100°F and 110°F
3 tbsp.
plus 1/2 teaspoon sugar, divided
3 3/4 c.
all-purpose soft winter wheat flour (such as White Lily), spooned and leveled, plus more for work surface
2 tsp.
baking powder
1 tsp.
kosher salt
3/4 tsp.
baking soda
6 tbsp.
cold vegetable shortening, cut into pieces
6 tbsp.
(3/4 stick) cold unsalted butter, cut into pieces, plus 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for skillet
1 c.
buttermilk
Flaky sea salt
for Spicy Honey Butter:
1/2 c.
(1/4-ounce) package active dry yeast
2 tbsp.
water, warmed to between 100°F and 110°F
3 tbsp.
plus 1/2 teaspoon sugar, divided
3 3/4 c.
all-purpose soft winter wheat flour (such as White Lily), spooned and leveled, plus more for work surface
2 tsp.
baking powder
1 tsp.
kosher salt
3/4 tsp.
baking soda
6 tbsp.
cold vegetable shortening, cut into pieces
6 tbsp.
(3/4 stick) cold unsalted butter, cut into pieces, plus 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for skillet
1 c.
buttermilk
Flaky sea salt
for Spicy Honey Butter:
1/2 c.
(1 stick) room-temperature unsalted butter
2 tbsp.
pure honey
1/4
to 1/2 tsp. red pepper flakes
Pinch kosher salt
2 tbsp.
pure honey
1/4
to 1/2 tsp. red pepper flakes
Pinch kosher salt
INSTRUCTIONS(STEPS)
- Step 1Combine yeast, warm water, and 1/2 teaspoon sugar in a bowl; let stand until foamy, 4 to 6 minutes. (If mixture doesn’t foam, discard and start again.) Whisk together flour, baking powder, kosher salt, baking soda, and remaining 3 tablespoons sugar in a bowl. Add shortening and 6 tablespoons cold butter. Cut into flour using a pastry blender or two forks until mixture is crumbly and shortening and butter are the size of large peas. Add yeast mixture and buttermilk and stir just until combined. Knead in the bowl until dough forms a ball, 5 to 6 times. Cover with plastic wrap and chill at least 2 hours or up to 3 days.
- Step 2Preheat oven to 400°F. Butter the bottom and sides of a 12-inch cast-iron skillet. On a lightly floured work surface, roll dough to 3/4-inch thickness. Cut out 2-inch rounds and place, with the sides touching, in prepared skillet. Re-roll scraps and cut rounds once more. Brush tops with 2 tablespoons melted butter. Bake until light golden brown, 20 to 25 minutes. Brush tops with remaining 2 tablespoons melted butter and sprinkle with flaky sea salt. Serve warm with Spicy Honey Butter alongside.
- Step 3While biscuits are baking, make Spicy Honey Butter: combine all ingredients in a bowl. Serve at room temperature. Makes 1/2 cup.