Ingredients
5 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (about 110°F)
2 cups buttermilk
Instructions
1. Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until foamy.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cut in Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.
4. Add Wet Ingredients:
Pour in the yeast mixture and buttermilk. Stir until just combined—do not overmix. The dough will be soft and slightly sticky.
5. Chill (Optional but Recommended):
Cover the dough and refrigerate for at least 1 hour, or up to overnight. Chilling makes the dough easier to work with and enhances flavor.
6. Shape the Biscuits:
Turn the dough out onto a floured surface. Gently pat or roll to about 1/2–3/4 inch thickness. Cut with a biscuit cutter.
7. Bake:
Place biscuits on a greased or parchment-lined baking sheet, with edges touching for soft sides or spaced apart for crisper edges.
Bake at 400°F (200°C) for 12–15 minutes or until golden brown.
8. Serve:
Brush with melted butter, if desired, and serve warm.
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