The addition of two leaveners—baking powder and yeast—makes these tender, flaky biscuits as light as air.
Bacon-Cheddar Angel Biscuits
Makes about 14
Ingredients
- ⅓ cup warm water (105° to 110°)
- 2 teaspoons active dry yeast
- 2½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup all-vegetable shortening
- 1 cup shredded sharp Cheddar cheese, divided
- ¾ cup cooked crumbled bacon, divided
- ⅓ cup whole buttermilk
- 2 tablespoons chopped fresh chives
- 1 large egg, beaten
- Garnish: chopped fresh chives
Instructions
- In a small bowl, combine ⅓ cup warm water and yeast. Let stand until mixture is bubbly, about 5 minutes.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using two forks or a pastry blender, cut in shortening until mixture is crumbly. Stir in ¾ cup cheese, ½ cup bacon, buttermilk, yeast mixture, and chives until a shaggy dough forms.
- Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Spray a 10-inch cast-iron skillet with cooking spray. On a lightly floured surface, roll dough to 1 inch thick. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. Brush with egg.
- Preheat oven to 400°.
- Bake until golden brown, 15 to 17 minutes. Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.
Craving more biscuits recipes? Find that and more in our January/February 2018 Taste of the South issue.
Hi… This recipe does not indicate when to add the water and yeast with the other ingredients. Can you tell me when to add the water yeast mixture?
Our apologies! Add the water yeast mixture in after the buttermilk. We’ve corrected the recipe.