Wednesday, January 12, 2011
Years ago, when I was a child, my mother's friend brought us a plate of freshly baked biscuits. These biscuits, however, were not your usual buttermilk biscuits. They were lighter and fluffier and just different in a way that I couldn't put my finger on. All I knew was that they tasted out of this world and, as I grew up, I still have never forgotten them.
I learned that they were called, "Angel Biscuits" and that they were lighter than normal biscuits due to the addition of yeast in the dough. Luckily, she had also left the recipe with us though years passed by and we never made them.
Teased by the memory of that taste, I finally decided to undertake the task. While being slightly more time-consuming than other biscuit recipes, the time spent is well worth it. When that oven door opens, you are rewarded with marvelous biscuits as light as a cloud and almost akin to a roll. And, if you add a little pat of butter to them, I guarantee you'll be in heaven for sure.
1 pkg. active dry yeast
3 Tbsp. warm water
5 c. all-purpose flour
5 tsp. baking powder
1 tsp. baking soda
1/4 c. sugar
1 c. unsalted butter
1/2 tsp. salt
2 c. buttermilk (I used 2 Tbsp. vinegar and then added milk to make 2 cups)
Add 2 tsp. sugar to the warm water and dissolve the yeast in it. Let sit about 5 minutes until foamy.
Sift the dry ingredients, including the remaining sugar. Cut in the butter until fine as crumbs. Combine the yeast mixture with the buttermilk and add to the flour mixture. Stir quickly until the dough holds together.
Knead on a floured board for 30 seconds to make a smooth dough. Do not allow to rise. Fold the dough over itself about three times, pat out to 1/2" thickness, and cut with a biscuit cutter. Bake on an ungreased cookie sheet for 12-14 min. in a 425F oven. If dough cannot be baked immediately, refrigerate.
Note: This recipe makes quite a lot. I used a mini biscuit cutter, about 1 1/2" in diameter and got 4 dozen mini biscuits. However, they're so good that I don't think you'll have any problem devouring them all.
This recipe is linked to: