What’s there to like more than freshly baked biscuits? These yummies are great for beginner bakers because the yeast ensures that they’ll rise. (They’re known by the name Angel Biscuits because of this quality.)
from Southern Living magazine’s November 2011 issue
- 1 (1/4-oz.) envelope active dry yeast
- 1/4 cup warm water (105° to 115°)
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup shortening, cut into pieces
- 1/2 cup cold butter, cut into pieces
- 1 1/2 cups buttermilk (I use nonfat)
- Preheat oven to 400°. Combine yeast and warm water in a 1-cup glass measuring cup; let stand 5 minutes.
- Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut in shortening and butter with a pastry blender until crumbly. [I don’t have a pastry blender—crazy, I know, with as much baking as I do. Instead, I put the flour mixture, shortening, and butter in my food processor and pulse it until the shortening and butter are incorporated and the mixture is crumbly.]
- Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead about 1 minute. [I timed myself and was careful not to overknead.]
- Roll dough to 1/2-inch thickness. Cut with a 2-inch round cutter or into 2-inch squares. Place on 2 ungreased baking sheets.
- Bake at 400° for 12 to 15 minutes or until golden.