Angel Biscuits

Angel Biscuits

from southernliving.com

A cross between a buttermilk biscuit and a Parker House roll, our angel biscuits taste like they were sent right from heaven to your plate.

Ingredients

  • 0.5 cup warm water (100°F to 110°F)
  • 1 (¼-oz.) pkg. active dry yeast (2 ¼ tsp.)
  • 1 teaspoon plus 3 Tbsp. granulated sugar, divided
  • 5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1.5 teaspoons table salt
  • 1 teaspoon baking soda
  • 0.5 cup cold salted butter, cubed
  • 0.5 cup shortening, cubed
  • 2 cups whole buttermilk
  • 0.25 cup butter, melted and divided

Directions

  1. 1

    Activate yeast: Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

  2. 2

    Blend butter, shortening, and dry ingredients: Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.

  3. 3

    Add yeast mixture and buttermilk: Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.

  4. 4

    Chill dough: Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.

  5. 5

    Knead dough: Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-inch-thick circle. Fold in half; repeat.

  6. 6

    Cut out biscuits: Gently roll to 1/2-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. (If using a 10-inch skillet, place remaining biscuits on a baking sheet.) Brush biscuits with 2 Tbsp. of the melted butter.

  7. 7

    Bake biscuits: Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.