We use yeast, baking soda, and baking powder to guarantee these popular wing-shaped
Southern biscuits have a fluffy texture every time. The use of three rising agents also explains
why these biscuits are sometimes called “bride’s biscuits,” as even a novice cook (or a new
bride) can make light and fluffy biscuits on the first attempt.
Test Kitchen Discoveries
To minimize oven spread, we reduced the amount of shortening typically used in most
recipes, and also switched from cake flour to heartier all-purpose flour.
For the biggest and fastest rise, we used instant yeast—dissolving it in warm buttermilk
allowed the yeast to start working immediately and shortened the rising time.
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