Buttermilk Angel Biscuits
1 package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (100-110 degrees F)
1/4 cup sugar
6 cups all-purpose flour, plus more for surface
and rolling pin
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup solid vegetable shortening (Crisco preferred)
cut into bits
2 cups buttermilk
2 tablespoons unsalted butter, melted
- In a liquid measuring cup, combine yeast, water, and 1 tablespoon sugar. Set aside until mixture becomes creamy and foamy, about 5 minutes.
- Meanwhile, in a large bowl, whisk together flour, remaining sugar, baking pwder, baking soda, and salt. Using a pastry cutter or two knives, cut shortening into dry ingredients until mixture resembles coarse meal.
- Add yeast mixture and butter and stir until dough just comes together. Turn dough out onto a lightly floured work surface and knead 5 or 6 times: dough should be soft and moist. Return dough to bowl, cover bowl with plastic wrap, and refrigerate overnight or up to 1 week.
- Turn dough out onto a heavily floured work surface. Knead dough about 10 times. Using a lightly floured rolling pin, roll dough out to 1/3 inch thickness. Using a 2 1/4-inch cutter, cut biscuits as close together as possible. Gather dough scraps and place one on top of the other. Knead and roll out dough again. Stamp out as many biscuits as possible. Discard remaining scraps.
- Arrange biscuits, with sides touching, on an ungreased baking sheet. Brush with melted butter and set aside to rise in a warm place for about 30 minutes.
- Meanwhile, preheat oven to 425 degrees F. Bake biscuits until golden brown, 10 to 12 minutes. Serve warm.
Have a wonderful day!