November 21, 2013

Angel Biscuits

I'm sure I've mentioned how inept I am at making biscuits.  I keep trying though.  This recipe seemed different because of the yeast aspect so I gave it a whirl.  Low and behold, they turned out!  How about that, I made a biscuit!! 

Obviously this one takes slightly longer since you do have to allow some time to rise, but on the other hand you could make it the night before and let it rise in the refrigerator.  That would be much quicker for a morning breakfast. :)

The biscuits were great, the texture was perfect, flaky yet soft and not as crumbly as some other biscuits.  They had a very traditional biscuit flavor but the added butter on top was a nice noticeable difference in my opinion. I used salted butter on the tops and that flavor came through and helped the tops turn a nice golden color. 

Angel Biscuits
Brisbin Community Cookbook by Jerry Pierce

  • 1 package (2 1/4 tsp) Active Dry Yeast
  • 2 1/2 Tbsp warm water
  • 3 1/4 cup all-purpose flour
  • 2 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1 cup buttermilk
  • butter, softened (about 2 Tbsp)
  1. Dissolve the yeast in the warm water and set aside for about 10 minutes. 
  2. Add the flour, baking powder, baking soda, sugar and salt to the bowl of a stand mixer.  Cut in the shortening with two forks or a pastry cutter. 
  3. Add the buttermilk and the yeast mixture to the flour mixture and knead slightly. 
  4. Lightly flour your works surface and roll the dough to about 1/2 inch thick. 
  5. Cut into round shapes and place in a greased 9x13 inch dish.  
  6. Brush lightly with melted butter and let rise for about 30 minutes or refrigerate overnight. 
  7. Preheat the oven to 400º and bake for 30 minutes or until golden. 

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