Mama Loves Besh Biscuits
It's a good day when you start it out with these babies. Fluffy, flaky and full of yummy butter. This is John Besh's recipe and it is pretty perfect. The only thing I do differently is add a little more salt. I like my biscuit with a hint of salt. Try these out, it will make for a happy tummy in the morning.
1 package active dry yeast (2 & 1/4 tsp)
5 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
1 & 1/2 teaspoons salt (I recommend bumping this up to 2tsp)
2 cups buttermilk
1 cup (2 sticks) butter
- Dissolve the yeast in 1/4 cup of water
- In a large bowl sift together the flour, sugar, baking powder and salt
- Cut the butter into small cubes and then cut it into the flour mixture with a pastry cutter
- Pour in the buttermilk and yeast, it will make a wet dough
- Flour surface you will roll the dough out on
- Roll out your dough into a roughly 1/2" thick rectangle. Fold each end inward to form 3 layers. Roll this back out into a rectangle again.
- Cut into 3" biscuits
- Should make about 12-18 biscuits
These are always better fresh. I've tried to make them the day before and just heat them up in the morning, but they are a little too hard. As he states, you can make them, put them in your pan and then stick them in the fridge overnight. Wrap them up loosely and just put them in the oven in the morning for fresh biscuits.
Cook on 400 for about 20 minutes, or until golden.