Saturday, November 15, 2014

Angel Biscuits


1/2 cup warm water (100° to 110°)
(1/4-oz.) envelope active dry yeast 
1 teaspoon sugar 
5 cups all-purpose flour 
3 tablespoons sugar 
5 teaspoons baking powder 
1 1/2 teaspoons table salt 
1 teaspoon baking soda

1/2 cup cold butter, cubed

1/2 cup shortening, cubed 
2 cups buttermilk 
Parchment paper
1/4 cup butter, melted and divided 


1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.

2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill 2 hours to 5 days.

3. Preheat oven to 400°. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-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. Brush biscuits with 2 Tbsp. melted butter.

4. Bake at 400° for 15 to 20 minutes or until golden brown. Brush with remaining melted butter, and serve.

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