Angel Biscuits
Angel biscuits taste like they were sent right from heaven to our plates.
Servings: 30
Ingredients
- 1/2 cup warm water 100°F to 110°F
- 1 1/4-oz. pkg. active dry yeast (2 1/4 tsp.)
- 1 tsp. plus 3 Tbsp. granulated sugar divided
- 5 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 1/2 tsp. table salt
- 1 tsp. baking soda
- 1/2 cup cold salted butter cubed
- 1/2 cup shortening cubed
- 2 cups whole buttermilk
- 1/4 cup butter melted and divided
Instructions
Step 1
- Activate yeast:
- Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
Step 2
- Blend butter, shortening, and dry ingredients:
- Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold
- butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.
Step 3
- Add yeast mixture and buttermilk:
- Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.
Step 4
- Chill dough:
- Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.
Step 5
- Knead dough:
- Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-
- inch-thick circle. Fold in half; repeat.
Step 6
- Cut out biscuits:
- Gently roll to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place
- rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If
- using a 10-inch skillet, place remaining biscuits on a baking sheet.)
- Brush biscuits with 2 Tbsp. of the melted butter.
Step 7
- Bake biscuits:
- Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.