I recall seeing these high, rounded yeast biscuits called “angel buns” years ago, and I took the liberty of adding some sunflower seeds and golden raisins just for fun. If you prefer a fluffy light biscuit without the chewies and crunchies, simply omit them. These are great for any meal of the day, with anything you’re serving—and they freeze well, too.
1 T. yeast
1/4 cup warm water
1/2 cup butter, softened
3 T. sugar
1 cup buttermilk
1/2 tsp. baking soda
2 3/4 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1/3 cup sunflower seed kernels
1/3 cup golden raisins or dried cranberries
Preheat the oven to 400º and spray a large cookie sheet or jelly roll pan with nonstick coating.
Dissolve the yeast in water that feels warm but not hot. Cream the butter and sugar, and mix in the buttermilk, baking soda, and the yeast mixture. Stir in the flour, salt, and baking powder until the dry ingredients are incorporated, to make a sticky, elastic dough. Stir in the sunflower seeds and fruit. On a lightly floured surface, roll the dough about 1 inch thick and cut with a biscuit cutter or a drinking glass. No rising time is required. Bake 12-15 minutes until the tops start to brown (don’t overbake!) Transfer to a rack or serve immediately. Makes 12-20 biscuits, depending on the size of your cutter.
Kitchen Hint: Instead of buttermilk, I’ve used ¾ cup of milk with ¼ cup of plain yogurt stirred in. Works great.