I just returned from the amazing SNAP! Conference. I had a fabulous time meeting up with blogging friends, and making a bunch of new ones. It is great to spend three days with women who totally “get you”! The classes were incredible, and I learned so much stuff my head is exploding. Hmm, maybe that explains the headache?
I am so grateful to my wonderful husband who kept things running while I was away. He kept the house clean, ran kids to practice, baked rolls for my son’s Prom night dinner, and did the laundry. No small feat with a two year old to chase after. I am truly blessed beyond measure.
Today I am sharing a recipe for the most amazing buttermilk biscuits I’ve ever sunk my teeth into. I got the recipe from a friend a few years ago, and I am kicking myself for not trying it sooner. These biscuits are epic. They are buttery and soft, and so fluffy I felt like I was biting into a cloud.
I served them with Chicken Ala King last week and I am not exaggerating when I say that my family adored them. They did not even ask for butter or jam, they just ate them plain. Inhaled is a better word actually. My 12 year old liked them so much he requested them for his birthday dinner– next February. When I returned from my trip, one of his first questions was, “Mom, you remember what I want for my birthday dinner next year, right?” Apparently he does not want me to forget about these biscuits! LOL!
As a bonus, you can prepare them ahead of time and just pop the un-baked biscuits in the freezer. I tried it, and they come out even more light and fluffy, which I didn’t even think was possible. You have got to give these a try people!
Light and Fluffy Buttermilk Biscuits (Freezer Biscuits)
1 Tbsp yeast
2 Tbsp sugar
1/4 cup warm water
5 cups flour
3 Tbsp sugar
1 Tbsp baking powder
1 tsp baking soda
1 cup butter
2 cups buttermilk
Combine yeast, 2 tablespoons sugar, and warm water in a small bowl. Set aside for about 10 minutes or till bubbly. In a large bowl, combine flour, 3 tablespoons sugar, baking powder, and soda. Cut in butter till crumbly. Stir in yeast mixture and buttermilk just until ingredients hold together. Roll or pat dough to 1″ thick on a lightly floured surface. Cut out with a circle cookie cutter or the top of a glass. Place on lightly greased cookie sheets and bake at 425° for about 15 minutes.
To freeze: After cutting biscuits into circles, place 1/2″ inch apart on cookie sheets and freeze. After frozen place in heavy duty ziplock bags. Store for up to 2 months.
To bake frozen biscuits, thaw completely on lightly greased cookie sheets, then bake at 425° for about 20-30 minutes.
-Makes about 3 dozen biscuits
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Linking up with: Not Just a Housewife,