Rustic Cowboy Biscuits
These Rustic Cowboy Biscuits are a delightful throwback to traditional frontier cooking. With a perfect balance of flaky texture and rich flavor, these biscuits are ideal for breakfast, a hearty brunch, or served alongside your favorite stew or chili. What makes them truly special is the addition of yeast, providing a light and airy lift that sets them apart from typical biscuit recipes. Prepare a big batch and enjoy the warm, comforting aroma that fills your kitchen as they bake. Best of all, the dough can be kept in the refrigerator for several days, allowing you to bake fresh biscuits whenever the craving strikes!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
5 cups (sifted, divided)
Sugar
1/3 cup (granulated)
Baking powder
4 teaspoons (sifted)
Baking soda
1 teaspoon (sifted)
Salt
1 1/2 teaspoons (fine)
Buttermilk
2 1/2 cups (room temperature)
Vegetable oil
2/3 cup (for moisture)
Active dry yeast
1 (1/4 ounce) package (dissolved in warm water)
Warm water
3 tablespoons (for dissolving yeast)
Instructions
1
In a large mixing bowl, sift 4 cups of flour. Make a well in the center of the flour.
2
In a separate bowl, combine the remaining 1 cup of flour, sugar, baking powder, baking soda, and salt. Sift the dry ingredients again into the well you've created in the flour.
3
In another bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until foamy.
4
Pour the buttermilk, vegetable oil, and the yeast mixture into the well of the flour mixture. Stir gently until the dough comes together and forms a shaggy mass. Do not overmix.
5
Cover the bowl tightly with plastic wrap and allow the dough to rest in the refrigerator for 3 hours to let the flavors meld and the dough rise slightly.
6
Preheat your oven to 400°F (200°C) and grease a baking pan or line it with parchment paper.
7
Once the dough has rested, pinch off balls of dough to the size you desire for your biscuits and place them in the prepared pan, leaving some space between each biscuit.
8
Bake in the preheated oven for 10-12 minutes or until the biscuits are lightly golden on top.
9
Serve warm, and enjoy the delightful texture and flavor of your Rustic Cowboy Biscuits fresh from the oven.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Rustic Cowboy Biscuits?
Rustic Cowboy Biscuits are a traditional frontier-style bread that combines the flaky texture of a biscuit with the light, airy lift of yeast.
What makes these biscuits different from standard recipes?
The addition of active dry yeast sets these apart, providing a unique texture and flavor compared to typical quick-bread biscuits.
How much flour is required for this recipe?
The recipe calls for a total of 5 cups of all-purpose flour, divided during the mixing process.
Do I need to sift the flour?
Yes, the instructions recommend sifting the flour to ensure a light and airy texture.
What type of yeast is used?
The recipe uses one 1/4 ounce package of active dry yeast.
How do I prepare the yeast?
Dissolve the yeast in 3 tablespoons of warm water and let it sit for about 5 minutes until it becomes foamy.
How much sugar is in the dough?
The recipe uses 1/3 cup of granulated sugar.
Is buttermilk necessary for this recipe?
Yes, 2 1/2 cups of room temperature buttermilk are used for moisture and flavor.
What role does vegetable oil play?
Vegetable oil is added to the dough to provide moisture and a tender crumb.
What are the leavening agents used?
This recipe uses a combination of yeast, 4 teaspoons of baking powder, and 1 teaspoon of baking soda.
Should I overmix the dough?
No, you should stir gently until the dough forms a shaggy mass and avoid overmixing to keep the biscuits tender.
How long does the dough need to rest?
The dough should be covered and refrigerated for at least 3 hours before baking.
Can I make the dough in advance?
Yes, the dough can be kept in the refrigerator for several days, allowing you to bake fresh biscuits as needed.
At what temperature should the biscuits be baked?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the biscuits take to bake?
They typically take 10 to 12 minutes to bake until they are lightly golden on top.
How do I shape the biscuits?
Once the dough has rested, pinch off balls of dough to your desired size and place them in a greased pan.
What should the spacing be on the baking pan?
Leave some space between each biscuit on the pan to allow for even baking and rising.
Can I use parchment paper?
Yes, you can either grease your baking pan or line it with parchment paper.
What is the best way to serve these biscuits?
They are best served warm, either for breakfast, brunch, or alongside stew and chili.
What type of salt should I use?
The recipe specifies 1 1/2 teaspoons of fine salt.
What is the first step in mixing the dry ingredients?
The first step is sifting 4 cups of flour into a large bowl and creating a well in the center.
Does the buttermilk need to be a specific temperature?
The recipe recommends using room temperature buttermilk.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and southern cuisine.
How many ingredients are in this recipe?
There are 9 primary ingredients used to make these biscuits.
Can these be served with chili?
Yes, they are highly recommended as a side for hearty dishes like chili or stew.
What gives the biscuits their airy lift?
The combination of yeast, baking powder, and baking soda provides the airy lift.
What is the texture of the dough before resting?
The dough should form a shaggy mass before it is placed in the refrigerator.
Is the sugar granulated or powdered?
The recipe uses granulated sugar.
Should the yeast water be hot?
The water should be warm, not hot, to properly activate the yeast without killing it.
How many biscuits does this recipe make?
The yield depends on the size of the balls you pinch off, but it is designed to be a large batch.