Three leavening agents—yeast, baking powder, and baking soda—give these airy Angel Biscuits their signature rise.
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
- In a 1-cup liquid measuring cup, stir together yeast, ¼ cup warm water, and 1 tablespoon sugar; let stand for 5 minutes.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture is crumbly.
- 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.
- Preheat oven to 400°.
- Bake until golden brown, 10 minutes. Serve with softened Orange Butter.