Bring a taste of Music City into your own home. Use Biscuit Love’s Golden Biscuit recipe to make your next Sunday brunch unforgettable. Serve them with sausage gravy or jam, or turn them into a sandwich. They will no doubt be a showstopper!
YEAST INGREDIENTS
- 2 teaspoons—rapid rise dry yeast
- ¼ cup— warm water (~115 °F)
- 2 teaspoons—sugar
DRY INGREDIENTS
- 2½ cups—soft, winter wheat flour
- 2½ teaspoons—baking powder
- ½ teaspoon—baking soda
- 1½ teaspoons—salt
- 2 teaspoons—sugar
WET INGREDIENTS
- ½ cup—melted butter
- 1 cup—full-fat buttermilk
METHOD OF PREP
Mix yeast ingredients in a large bowl while you gather the rest of the ingredients. Let bloom for 30 minutes. Whisk together all dry ingredients. Combine wet ingredients and yeast mixture, then add to dry ingredients. Stir with hands to just combine, being careful not to overwork the dough. Cover dough and allow it to rest for 30 – 40 minutes to rise. Place dough on floured surface and knead to smooth. Roll out dough 3/4-inch-thick and cut biscuits with biscuit cutter (Biscuit Love uses a 2-inch cutter). Place on buttered sheet pan or cast-iron skillet, nestled together, and brush tops with butter. Allow to rest and rise for 15 minutes. Bake at 425° for 8 minutes or until tops are golden brown. Remove from oven and brush immediately.
