Whenever I make these biscuits, they take me back to happy, delicious memories of my childhood. When we visited my grandparents in Kentucky, we would wake up to the smell of these biscuits baking in the oven. My grandmother, Pearl Gill, would be in the kitchen rolling out dough, and I would hop on a barstool and watch her perform her magic. These biscuits are a cross between a traditional biscuit and a yeast roll. Because they are lighter than a traditional biscuit, they truly heavenly, hence their name.
Use all purpose flour. I prefer normal buttermilk to lowfat buttermilk, but sometimes it is difficult to find. As you can see my biscuit cutter is quite small.
It is better to scoop the flour into the measuring cup instead of dipping the measuring cup into the flour. Ina Garten taught me this.
Use the flat side of the knife to scrap off the excess flour.
Sift together in a large bowl your flour, baking powder, salt, baking soda and sugar.
Measure out 1/3 cup warm tap water (110° to 115° F) and add the yeast and 1 teaspoon of sugar. Stir to combine and let it rest several minutes till it begins to bubble and grow.
Cut the shortening into cubes.
Place the shortening cubes in the flour. Use 2 knives in criss cross patterns to break up the shortening into small crumbs.
Once the flour is mixed with the buttermilk and yeast mixture, you can dump the mixture on a generously floured surface and knead the dough.
You must knead the dough for several minutes. I like to press the heel of my hand into the dough, then fold the dough onto itself and repeat. Then place the dough in a bowl, twice the size of the dough, cover with plastic wrap and store in the fridge. The dough will double in size overnight in the fridge.
Cut out your biscuits with a floured biscuit cutter or small glass. You will have to gather the dough up again when you have run out of room on the dough...probably 2 times to cut out all the biscuits.
Dip each biscuit in the melted butter. My grandmother used to dip them in melted shortening, but I prefer butter.
I usually can fit all the biscuits into 3 cake pans. Let the biscuits sit for 10 minutes to get to room temperature before baking. Preheat the oven to 400 degrees. Bake 12-14 minutes till golden.
I honestly can say that these biscuits are my favorite food of all time. There is absolutely nothing better than a hot biscuit slathered with strawberry butter...simply amazing!
ANGEL BISCUIT RECIPE
Serves: 10 People
Prep Time: 25 minutes
Cooking Time: 12-14 minutes
INGREDIENTS
5 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons + 1 teaspoon granulated sugar (divided)
1/3 cup warm water (110° to 115° F)
2 packets of yeast (assuming 1/4 ounce or 2 1/4 teaspoons per packet)
1 cup shortening
2 cups buttermilk
1 cup butter, melted
EQUIPMENT NEEDED
sifter
rolling pin (or wine bottle)
biscuit cutter (or small glass) I like a 1 1/2" diameter mold
preparation
Sift together flour, baking powder, salt, baking soda, and 3 tablespoons of sugar in a large mixing bowl. (You will use the remaining teaspoon of sugar in the next step.)
Measure 1/3 cup warm water into a bowl and add your 2 packets of yeast and the remaining 1 teaspoon of sugar. Stir to combine. Set aside and let it begin to bubble and activate, about 5 minutes.
Cut up your shortening with a knife into chunks and add the shortening to the flour mixture. Use a pastry cutter or 2 crisscrossing knives to break up the shortening into fine crumbs.
Add the yeast mixture and buttermilk to the flour mixture and stir to combine. When all the flour is absorbed, turn the dough onto a generously floured surface. Knead the dough for about 3 minutes. (I like to knead by pressing the heel of my hand into the dough, then fold the dough over and repeat)
Place in a medium sized bowl, twice as large as your dough, since it will double in size in the fridge. Cover with plastic wrap.
Place in the fridge overnight. It can last in the fridge for up to 3 days.
When you're ready to bake your biscuits, place the dough on a generously floured surface, and knead a few times. Preheat the oven to 400° Fahrenheit
Roll out the dough with a rolling pin (or a bottle of wine) to 1/2" thickness. Cut out the biscuits with a biscuit cutter or a small glass. I personally prefer smaller diameter biscuits because that is how my grandmother made them, but the size is up to you. Once you have used all the space on the dough, gather back into a ball and roll out again to cut out the remaining biscuits.
Dip each biscuit in the butter and place in a pan. I like to use cake pans. Leave a little space between the biscuits since they will rise in the oven. Let the biscuits sit for 10 minutes to get to room temperature before baking.
Bake 12-14 minutes till golden brown.
Note: Serve with strawberry butter.