Angel Biscuits
A light and tasty biscuit made with yeast. The brand of flour may affect how much liquid you need, so start with the lower amount and add more milk as needed.
Servings 12
Cost 5
Ingredients
- 1 ¼ teaspoons active dry yeast
- ¼ cup warm water (56 grams)
- 2 tablespoons sugar (25 grams)
- 2 ½ cups all-purpose flour (325 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt plus another ¼ teaspoon if desired
- 4 tablespoons shortening (48 grams)
- 4 tablespoons unsalted butter or salted** cut into pieces (56 grams)
- ½ cup plus MAYBE 2 tablespoons more luke warm
- melted butter for brushing
Instructions
- Combine the yeast, warm water and a pinch or two of sugar. Stir lightly and let proof for 5 minutes or until bubbly.
- Mix the remaining sugar, flour, baking powder, baking soda and salt in a large mixing bowl.
- Scatter the shortening and butter pieces over the dry mixture, and with a pastry cutter or your fingers OR a fork, work the fat into the flour mixture until crumbly.
- Add the yeast water and well mixed, then begin gradually adding the buttermilk, stirring just until you have a soft dough. Use just as much as you need. You may not use those last 2 tablespoons.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Turn the dough onto a very lightly floured surface and press into a slab, then fold it over on itself two or three times, pressing down again so your slab is around ¾ of an inch thick.
- Using a 2 inch cookie cutter, punch out as many circles as you can. You should be able to get 12.
- Set the biscuits about an inch apart on a well greased baking sheet and bake at 400 for about 15 to 18 minutes.
- Brush tops with melted butter and serve.
Notes
I like biscuits a little salty, so if using unsalted butter I use the ½ teaspoon as called for and add an extra scant ¼ teaspoon of salt. If using salted butter, the biscuits only need the ½ teaspoon of salt.