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Buttery Angel Biscuits

Source of Recipe


Unknown






List of Ingredients



• 2-1/2 cups flour, plus flour for dusting
  
• 2-1/2 tsp baking powder
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 5 tsp sugar
  
• 2 Tbsp cold unsalted butter
  
• 1/4 cup cold solid vegetable shortening
  
• 1 Tbsp active dry yeast
  
• 1/2 cup warm water
  
• 1/2 to 1 cup warm buttermilk
  






Instructions



1. In a large bowl, stir together 2-1/2 cups flour, baking powder, salt, baking soda, and sugar. Cut butter and shortening into dry ingredients until crumbly and well distributed.
   
   
2. In small bowl, sprinkle yeast over warm water and stir briefly. Set aside for about 5 minutes to dissolve and swell.
   
   
3. Add warm buttermilk to dry ingredients, then add dissolved yeast mixture. Toss with a fork to blend and moisten, creating a ragged mass. Turn out onto lightly floured board and knead gently to make a soft dough, 8 to 10 seconds. Return to bowl. Cover bowl with towel and let stand 10 minutes.
   
   
4. Roll dough out to a thickness of 3/4-inch to 1-inch, and about 7 inches by 7 inches. Cut into 8 to 10 (2-1/2" to 3") round biscuits.
   
   
5. Arrange biscuits in seasoned 9 to 10-inch cast iron skillet or lightly greased 10-inch square or round baking pan. Cover with clean towel and let stand 20 to 30 minutes.
   
   
6. Dust biscuit tops lightly with flour. Bake at 425 degrees until lightly golden, 12 to 15 minutes.
   
   Makes 8 to 10 biscuits.