Angel Biscuits

Name: Angel Biscuits
Ingredients: 1/2 cup warm water (100° to 110°); 1 (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

13 ingredients

4 steps

Ingredients

1/2 cup warm water (100° to 110°)
1 (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

Directions

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.