Sunday, January 3, 2010
Angel Biscuits / Yeast Biscuits
Everyone has their own preferences for biscuits and apparently, my preference are angel / yeast biscuits.
I had been looking for a good biscuit recipe that wasn't dry and crumbly, but light and fluffy — not just for me, but also for the Mr. since that is what he grew up with. I remember bookmarking a few that used yeast but didn't get around to making them until yesterday because I finally got a pastry cutter.
The biscuits are only slightly more involved than regular biscuits, but they're worth it. The result is like a cross between a biscuit and a roll. All the taste of a biscuit with a more tender texture and no crumbling.
I used this recipe and substituted with soy milk and vinegar to replace the buttermilk. Give it a go!