These heavenly light biscuits are a cross between a dinner roll and a biscuit. Angel biscuits use a combination of yeast and baking powder for leavening. These are best served warm right out of the oven — but leftovers can be refreshed if warmed in the oven wrapped in foil.
INGREDIENTS:
1 package (.25 ounce) active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
3/4 cup shortening
Melted butter
METHOD:
Heat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5 minutes. Add buttermilk to the yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until the mixture resembles a coarse meal. Stir in yeast mixture and buttermilk mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, pat dough into a circle. Roll dough to 3/4 inch thickness. Cut out biscuits with a 2 1/2-inch round cutter. Place on lightly greased baking sheets, barely touching each other. Brush with melted butter.
Place on the lower rack in the oven and bake for 10 to 12 minutes or until golden brown. Brush tops with melted butter. Serve warm.
