A modern throw back to Bride's Biscuits, sometimes called Angel Biscuits, using baking mix, buttermilk and yeast.
Baking Mix Yeast Biscuits
Now, we Southerners love yeast breads, no doubt, but biscuits ... light, fluffy, lovely biscuits are just near about a staple down South and by default, my most favorite biscuit is my own homemade.
Trust me when I say this - if you think you can't make perfect, fluffy biscuits, you can! Go here and put my biscuit secrets to work, and you'll have perfect biscuits every time.
Still, I also know that sometimes it's just easier to use a quick mix. Since I buy baking mix at least one time a year to make my annual sausage balls for the holidays, and I had a honking gargantuan box of baking mix to use up so it's a good time to get this recipe up.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!These baking mix biscuits are akin to a sort of modern day "Bride's Biscuit," a yeast enhanced cross between a roll and a biscuit, that got it's name because it was so fool-proof that even a new bride, with no experience, could successfully make nice fluffy biscuits instead of hockey pucks.
They're also sometimes known as Angel Biscuits because of their fluffy texture.
Here's how to make them.
Generously butter a 9-inch cake pan; set aside. In a small bowl, add the yeast and sugar to the warm water; let proof in a warm, draft free spot for about 5 minutes or until puffy.
In a large bowl, mix the baking mix, baking soda, melted butter, buttermilk and yeast mixture until well blended.
Turn out onto a surface that has been lightly dusted with additional baking mix and knead the dough about 10 or 12 times until smooth and less sticky.
Pat dough out to about 1/2 inch and cut out 7 or 8 biscuits, gathering up the dough scraps for the last few. With a 2-1/2 inch cutter, I can get 8 biscuits to fit nicely in a cake pan.
Place into prepared pan, cover with a clean towel and let rest in a warm, draft free spot for 30 minutes, or until the biscuits have risen.
Meanwhile preheat the oven to 450 degrees F. Bake the biscuits for about 10 to 12 minutes, or until lightly golden on top.
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