Angel Biscuits

Angel  Biscuits
(Photo by addapinch.com)

These are one of my favorite biscuits to make on Sunday mornings.  I usually make the dough the night before, then take out and bake first thing when we wake up.  

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 1 dozen

Ingredients
1 package dry yeast
1/4 cup warm water (105° to 115°)
2 tablespoons sugar, divided
2½ cups flour
1/2 teaspoon baking soda
1½ teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup buttermilk
melted butter

Directions
In a small bowl, combine the warm water with the yeast and 1 tablespoon sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

Mix remaining sugar with the flour, soda, powder & salt.  Cut shortening with a pastry blender into flour mixture, until it is small pea-sized. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

The dough may be refrigerated up to three days or made into biscuits immediately.

Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2½-inch round biscuit cutter.

The dough may be refrigerated up to three days or made into biscuits immediately.
When ready to bake, knead dough lightly, roll out, cut and place on parchment lined pan pan.  Let biscuits rise slightly.  Let rise long if dough has been refrigerated.  Bake at 400° for 10-12 minutes, or until golden brown.

Notes

Original recipe from: Ebenfeld Mennonite Brethren Church Cookbook (Hillsboro, Kansas)