8/10/2020 Angel Biscuits

Angel Bisbuits

Makes 11 biscuits

Ingredients

¼ cup (57 grams) all-vegetable shortening

¼ cup (57 grams) cold unsalted butter
2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C)
1 teaspoon (3 grams) active dry yeast
2 tablespoons (24 grams) granulated sugar
1½ cups (188 grams) all-purpose flour
1¼ cups (156 grams) cake flour
2 teaspoons (6 grams) kosher salt
½ teaspoon (2.5 grams) baking powder
¼ teaspoon (1.25 grams) baking soda
1 cup (240 grams) whole buttermilk
2 tablespoons (28 grams) salted butter, melted

Instructions

1. Line a baking sheet with parchment paper.

2. Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready
to use.

3. In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is
dissolved. Stir in sugar, and let stand until mixture is foamy, about 5 minutes.

4. In a medium bowl, whisk together flours, salt, baking powder, and baking soda. Place three-
fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter,
and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture
to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold shortening
and cold butter into flour mixture using a pastry blender.) Add yeast mixture and buttermilk, stirring
just until dry ingredients are moistened. Cover and refrigerate for 1 hour.

5. Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to ¾-inch
thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps only once. Place on
prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.

6. Preheat oven to 375°F (190°C).

7. Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool
on pan for 5 minutes. Serve warm.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/angel-biscuits-2/

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