A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.
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
- Line a baking sheet with parchment paper.
- Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.
- 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.
- 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.
- 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.
- Preheat oven to 375°F (190°C).
- Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.
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