Buttermilk Corn Oil Biscuits

These are sometimes called “angel biscuits” or refrigerator biscuits in old American cookbooks because of their unusual triple-leavening approach. Yeast, baking powder, and baking soda all work together in the dough. The yeast adds depth of flavor and softness while the chemical leaveners do most of the rise during baking. The result is a biscuit that’s lighter than yeast bread but more tender than a quick biscuit.

The corn oil is what makes this dough refrigerator-friendly. Solid fats like butter and shortening get hard when chilled, but liquid corn oil stays workable straight from the fridge. Pinch off what you need from a covered bowl and roll out fresh biscuits any morning of the week. The buttermilk keeps the texture tender and adds the slight tang that defines a proper Southern-style biscuit, even though the recipe was designed for cold storage.

Pro Tips

• Dissolve the yeast in lukewarm water, not hot. Hot water kills the yeast on contact and the dough won’t rise properly.
• Don’t overwork the dough when rolling out fresh biscuits. Just a few folds and a gentle press keep them tender.
• Bake on a hot oven preheated to a full 400°F (200°C). A cool oven gives you pale dense biscuits.
• Use within a week. The dough loses lift over time as the yeast tires out.

Variations

• Add 1 cup shredded cheddar and 2 teaspoons garlic powder to the dough for cheese biscuits.
• Brush tops with melted butter the moment they come out of the oven for a richer finish.
• Sprinkle the dough with cinnamon sugar before cutting and rolling for breakfast cinnamon biscuits.