Angel Biscuits

Angel Biscuits

Three leavening agents—yeast, baking powder, and baking soda—give these airy Angel Biscuits their signature rise.

Angel Biscuits
Makes 24 biscuits
  • 1 (1¼-ounce) envelope active dry yeast
  • ¼ cup warm water (105° to 115°)
  • 2 tablespoons sugar, divided
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup shortening
  • 1 cup buttermilk
  • Orange Butter (recipe follows), to serve
  1. In a 1-cup liquid measuring cup, stir together yeast, ¼ cup warm water, and 1 tablespoon sugar; let stand for 5 minutes.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture is crumbly.
  3. Add buttermilk to yeast mixture, stirring to combine. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface; knead for 1 minute. Roll dough into a ½-inch thick rectangle. Using a sharp knife, cut into 2-inch squares and place on ungreased baking sheets. Cover and let rise in a warm place (75°), free from drafts, until doubled in bulk, 45 minutes.
  4. Preheat oven to 400°.
  5. Bake until golden brown, 10 minutes. Serve with softened Orange Butter.

Orange Butter
Makes about ⅓ cup
  • ½ cup unsalted butter, softened
  • 3 tablespoons orange marmalade
  1. Combine all ingredients, stirring well. Refrigerate for 30 minutes before serving. Butter may be prepared several days in advance.




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