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Buttermilk Angel Biscuits

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"Angel biscuits are lighter than traditional buttermilk biscuits because they contain yeast as well as the usual baking powder, baking soda, or both. The yeast gives them an extra push as well as another layer of flavor. Traditional biscuits can be intimidating to novice bakers, especially if first efforts yielded rock-hard results, not light and tender biscuits. The trio of leaveners protects even the worst of bakers from abject failure. This dough is also appealing because it can be prepared ahead of time and held in the refrigerator for three to five days (baking powder and baking soda alone would have long lost their "oomph"). This holding power lets you pinch off a bit of dough at a time to make a batch of fresh biscuits during the week. It's also a heck of a lot better than the preservative- and chemical-laden tubes of refrigerated biscuit dough."

List of Ingredients

â—¦ ¼ cup warm water (100° to 110° F)
â—¦ 1 package (2 ¼ teaspoons active dry yeast
â—¦ ¼ cup sugar
â—¦ 6 cups White Lily or other Southern all-purpose flour, plus more for rolling
â—¦ 1 tablespoon baking powder
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon fine sea salt
â—¦ 1 cup solid vegetable shortening, preferably Crisco, cut into bits
â—¦ 2 cups buttermilk
â—¦ 3 tablespoons unsalted butter, melted


Recipe

To proof the yeast, in a liquid measuring cup, combine the warm water, yeast, and 1 tablespoon of the sugar. Set aside to proof. The mixture will become creamy and foamy, about 5 minutes.

To make the dough, in a large bowl, whisk together the flour, the remaining 3 tablespoons of sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until the mixture resembles coarse meal and there are no large bits of shortening.

Add the yeast and buttermilk to the dough and stir until the dough just comes together. Turn the dough out onto a lightly floured work surface and knead 5 or 6 times; the dough should be soft and moist. Return the dough to the bowl. Cover the bowl with plastic wrap and refrigerate overnight or up to a week before using.

When ready to bake, preheat the oven to 425° F. Dust a clean work surface with about 1 cup of flour. Turn out the chilled dough and knead about 10 times to punch down. Using a lightly floured rolling pin, roll the dough out to â…“-inch thick. Using a 2 ¼-inch round cutter, cut out the biscuits as close together as possible. Gather the dough scraps and place one on top of the other. Knead until a cohesive dough forms again and roll the dough out once again. Stamp out as many biscuits as possible from the re-rolled dough. Discard the remaining scraps.

Arrange the biscuits, sides touching, on an ungreased baking sheet. Brush with the melted butter. Set aside to rise in a warm place for about 30 minutes. Bake until golden brown, 10 to 12 minutes. Transfer to a rack to cool slightly. Serve warm.

Makes about 3 dozen biscuits