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!
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6 comments:
Great biscuits and great blog. I hope you don't mind that I link your blog to to mine.
www.sunnyyogakitchen.blogspot.com
Thanks Fredrica! :)
These look delicious! I've always made the traditional baking powder biscuits since that's what I grew up with, but I'm definitely saving the recipe.
Wow. I tried this recipe and they came out fantastic. Very tasty and light.
Although I wouldn't call them biscuits, but bread.
These look more like what I want. Last time I tried biscuits I ended up with 8 hockey pucks.
VHH, yes I definitely prefer these over the regular baking powder biscuits. Give them a try!
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