We’ve all done it. Or at least if you’ve cooked for any length of time and are more than a casual “I HAVE to cook so I do” sort of foodie you’ve done it. What the heck am I talking about? Food reinvention. Aka the times you want to make something you’ve made before but just want to do it differently. You want something traditional but you want something new. That train of thought has brought us so very many of the foods we all love. Though I doubt Twinkies and Cheetos were somebody’s brain child as to how to reinvent cheese and cake. Mores the pity. 😛
I have been wanting biscuits. I have also been wanting croissants. But biscuits were boring and croissants are a pain in the proverbial tushie. I can make both with no problem. You can’t live in the south and cook without learning to make good buttermilk biscuits or you may as well hide in a hole. And I taught myself to make croissants years back just cause I wanted to prove I could do it. But neither was exciting me yesterday when I was contemplating today’s post. So I figured I’d make Angel Biscuits- those biscuit/yeast roll hybrids. But I wanted to play with them and see if I could get them to be more akin to croissants with out all the trouble and time that croissants take. I have to say; I’m pretty tickled with how they turned out.
Hours before I started the dough, I cut two sticks of butter in half. Then I rolled out each half in between sheets of waxed paper and froze them. After I got the dough finished later, I did the rolling and turning technique (more or less) that you use when making croissants after inserting the sheets of butter in them. After baking, I tried one (I wanted to eat more but controlled myself lol) with some of my home made Apricot Honey Jam. All I can say is… oh my. These turned out fantastic. Are they the prettiest rolls in the world? Nope. But I couldn’t care less nor will you. I promise. These are tender and buttery and the tops and bottoms get a slight crispy almost fried taste and texture due to the butter. You can see the layers in this and they are reminiscent of the flaky biscuits you can make from a can (the ones where you can peel apart the layers) but without the canned taste, thank God and the Pillsbury Dough Boy. So give these a try. They aren’t time consuming at all and taste so darn good!
Croissant Style Buttermilk Biscuits
- 2 sticks butter (1/2 pound), room temp, cut in half (preferably salted for this recipe contrary to what I usually advise)
- 1 package (2 1/4 teaspoons) regular yeast
- 2 tablespoons warm water (105 to 115 degrees)
- 2 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup buttermilk (you may need a touch more if the dough is dry)
- Put one of your pieces of butter onto a large piece of waxed paper. Fold the paper over it and smoosh the butter down. Then roll the butter out flat into a thin sheet. Do this with each of the four pieces. Put into the freezer for at least an hour.
- When the butter has been in for about 50 minutes, preheat your oven to 400 and start your dough.
- Mix the yeast with the warm water in a small container. Set aside.
- Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the shortening with a pastry blender until mixture is the consistency of fine crumbs. Stir in the buttermilk, then the yeast. Mixture should leave sides of bowl and be a cohesive mass. If not, add a little more buttermilk at a time until it does.
- Place the dough on a generously floured board. Knead until it comes together smoothly. Gently roll out the dough into a rectangle. It doesn’t need to be perfect.
- Place one of the frozen butter sheets on it and fold the dough in half, enclosing the butter. Seal the edges well.Â Gently roll back out into a rectangle large enough to insert another sheet of butter.
- Do this three more times with each of the other pieces of butter. Make sure your board stays decently floured. Seal the dough well after inserting each sheet of butter using fingers moistened with a bit of buttermilk if necessary. Cover any cracks with a light sprinkling of flour and just continue on as you have been doing. Work quickly so that the butter doesn’t have time to soften up too much. The steam is what helps create the layers and warm butter won’t steam as well. When you have all the butter rolled in, you will end up with a thick fairly heavy piece of dough that looks more or less like this:
- Roll out a LITTLE bit. You’re not trying to flatten it out again just make it a touch bigger. Once you have this done, cut the dough into 16 pieces. Bake in a preheated 400 degree oven until golden brown, about 20 minutes. Serve with jam or preserves or chocolate sauce if that makes you happy. But you won’t need butter on these I promise you. 😛
Nope, no butter needed… just some yummy home-canned strawberry-banana jam 🙂
I haven;t made biscuits in forever. These look great! So buttery!
Thanks Katie! And yeah, they were nice and buttery 🙂
Can I come over for breakfast in the morning? If I leave now, I can get there on time? Just make sure you have like 6 of these waiting for me 🙂
Erin, there’s only about 6 left and I was planning on one with maple syrup for a late night snack so we may have to fight for them 😛
Oh my god. I might break my diet with these! What a fabulous idea!
Thanks Nelly 🙂
Can I come over? I’ll bring my Yujacha marmalade over! 🙂
Ooooo. What time can you be here? Though you may be fighting others for the last biscuit 😛
Amazing! I am in love…..pack these in your suitcase!
Ann, I might be willing to share one. maybe. 😛
Shay, I’ll have to get mine up in here sometime soon 🙂
Thanks Purabi! 🙂
I’m southern and can’t seem to make the perfect biscuit. I’ve tried several recipes and researched all kinds of helpful hints. If you have a good recipe please share!
This is a real interesting post. Loved the details. Buttermilk buiscuits would be so yummy!! Drooling!
Oh thats how you make layers!? Genius, I love it. These look so good, I am a sucker for a good bisquit.
Yep; it’s all about the steam as it cooks Lindsey 🙂 And thank you! 😀
Oh these look amazing! Love the biscuit-croissant hybrid – absolutely genius =)
Alida, I love buttermilk biscuits too. I was bored though and wanted to play hehe
Thanks Peggy! 🙂
That’s an amazing amount of butter…yum! There is nothing better than a buttermilk biscuit and I LOVE that these are croissant-like.
My mom makes angel biscuits. I will definitely share this recipe with her. I have never made croissants so I appreciate the tip about rolling out the butter. Thanks!
You’re welcome Eliot. I hope your mom likes them 🙂
Yum-who could resist those for breakfast or anytime! This makes me think of my nephew who has a unique way of eating flaky bread or rolls. He peels each layer off and eats it by itself. Of course these look so good, I would not have the patience for that. Great post!
Heh. I tend to do the same thing as your nephew 😀
I love your “hybrids” 🙂 great idea and well done!
Thanks Claudie! 🙂
What an awesome biscuit! I don’t even think I’d need butter or jam! 😀
Thanks Tiff! I would agree but I’d be lying. For me, any excuse to use jam is a good excuse 😀
What a clever way to cross a biscuit with a croissant. I wish I can have that for breakfast.
Thanks Adora 🙂 And you can…. just get baking 😀
Ummmm! Wow! Those are gorgeous!! I can’t even imagine how amazing they taste! Thanks so much for sharing!
I bookmarked this for later. I have made something similar, but not with the buttermilk. I will try later and let you know how it goes.
Cool! Please do Veronica 🙂
Croissant and a biscuit in one… genius!
Thanks Kate 🙂
Oh my! A cross between a biscuit and a croissant! How brilliant! I’m glad you are doing all the inventing….and we just get to enjoy the results! More please! : )
Thanks Anne! Working on the next “omg, she’s inventing again” treat right now 😛
I am so thrilled to see how you did this. I tried doing some awhile back and failed miserably. I am going to bookmark this for a cool day. So excited to try it. Thanks for sharing this with us.
I’d love to know how what you think of them when you finally try them, Kim 🙂
This looks amazing I am wondering how it would work as a topping for a pot pie
Thanks Mike. What a cool idea also. I’ll have to try that!
These sound so good, Janet! I love food reinvention, what a great job on these. I’m bookmarking! 🙂
Yay! I love when people bookmark me. Thanks Cassie 😀
Woop! I’ve been playing around with biscuits for months and haven’t been able to achieve satisfactory layers. If it wasn’t 9:30 at night I’d start these right now. Thanks!
Now see… if you’d made them at 9:30 at night, breakfast would have been waiting for you 😛
Absolutely amazing!!! Yes, I can see it! The photo of these is one of the “a photo is worth 1000 words” type of photos. Well done!! Yes, yes, yes!!!
Congrats….this is a winner alright…croissant buttermilk biscuits..well done !
thank you Elin! 🙂
Thanks Kim! I appreciate the compliment on the photo. I was kind of disappointed with it
those biscuits look amazingly delicious, I would not have been able to show that much self restraint, I would have till I burst!
Thank you Dennis! And I figure I’m fat enough now lol; eat too many of the things I cook and we’ll have to widen the doorways
Wish I had a plate of these biscuits now!
A couple hours and you could Alyce 😀
Janet – you are too cool….Congratulations on making Food Buzz’s Top 9….
Thank you Ann 🙂 <3
You’re at the Top again, you go girl! And you’re way more ambitious than I am. I have 5 adult kids that would totally love these.
Thanks Sandra. And really; they aren’t difficult. Takes just a bit more time than regular biscuits. You could do it with your eyes closed 🙂
I’m missing something …. I’ve read the recipe over closely but don’t see when/how to add the yeast dissolved in water …? Maybe w/the buttermilk? I’m a pretty competent cook but need help w/this recipe. Tks.
My bad Colette. It’s fixed now. thanks for letting me know about that
Thanks! I want to make these for guests coming this weekend, they look amazing! 🙂
Those look heavenly! I need to bookmark this and make them for the husband. He’ll looooove them. 🙂
Thanks Meghan! I hope you and your hubby like them 🙂
Just wanted to let you know, I made these and they turned out AWESOME! Thanks so much for creating this recipe! 🙂