Died And Gone To Heaven Biscuits
Heavenly biscuits with a tender, flaky texture and rich flavor, perfect for breakfast or as a side dish, suited for gatherings or cozy family dinners.
Ingredients
Instructions
- Dissolve yeast in warm water; add oil.
- Sift flour, sugar, baking powder, soda, and salt together.
- In a large bowl, add the liquid mixture.
- Combine the dry ingredients with the liquid, stirring until well blended.
- Refrigerate the dough for up to two weeks.
- Fill muffin tins 3/4 full with the dough.
- Bake at 350°F (175°C) for 15 to 20 minutes.
Tips & Substitutions
For the best results, use fresh yeast and ensure your warm water is around 110°F (43°C) to activate it properly. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Consider using whole wheat flour for a healthier option while maintaining flavor.
Serving Suggestions
These biscuits are perfect served warm with butter and honey. They pair beautifully with hearty soups or stews, making them a great addition to any meal. For a delightful dessert, try serving them alongside Virginia's Lemon Ice Cream for a refreshing contrast.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to two weeks. Once baked, biscuits can be kept at room temperature for 1-2 days, or frozen for longer storage. To reheat, place them in a preheated oven at 300°F (150°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Died And Gone To Heaven Biscuits contains roughly 221 calories, with 5g protein, 34g carbohydrates, and 8g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough and refrigerate it for up to two weeks. This allows for quick baking whenever you're in the mood for fresh biscuits without the hassle of starting from scratch.
What if I don't have all-purpose flour?
If you don't have all-purpose flour, consider using a blend of whole wheat flour and all-purpose flour or even gluten-free flour if necessary. Just be sure to adjust the liquid slightly if using a different type of flour to maintain the right dough consistency.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them during the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).