Friday, May 30, 2014

Angel Biscuits

It's the simple things that are the best things.

These are none other than that. Little, fluffy, pockets of buttery goodness. I like mine with a little jam, but butter and honey is a close second.

Angel Biscuits
Yields: about 40 1" biscuits or 20 3" biscuits
Original recipe here.

1/2 oz. active dry yeast (2 packets)
1/2 cup warm water
2 cups buttermilk, warm
5 cups flour
1/3 cup sugar
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 cup shortening
butter, melted (optional)

Dissolve the yeast in the warm water and let stand for 5 minutes. Stir in the warm buttermilk and set aside. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl, stir together. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Stir in the yeast/buttermilk mixture and mix well. Turn the dough out onto a lightly floured surface and knead lightly 3 - 4 times, then roll out to about 1/2" thick. Cut with a biscuit cutter (for normal size, use 3", for teeny ones like mine, use 1") Place on a parchment-lined baking sheet. Cover and let rise in a warm place for 1 1/2 hours. Bake at 450 F for 8 - 10 minutes. Lightly brush the tops with melted butter when they come out if desired.