Today I am making biscuits in my kitchen in honor of two great women. My Mom and Grandma who made biscuits in this kitchen also. So today it’s Gran’s Angel biscuits.
Angel Biscuits :
Angel Biscuits the perfect combination of Yeast Roll meets Biscuits perfect for Breakfast or Dinner meal.
- 4 1/2 teaspoons (2 packages or 14 g) active yeast
- 3 tablespoons warm water (110 to 115°F)
- 5 cups (700 g) all-purpose flour
- 1/4 cup (50 g) white sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 cup (115 g) butter, cold
- 1/2 cup (95 g) shortening, cold
- 2 cups buttermilk
- To finish:
- Extra flour for forming and cutting biscuits ( Bench flour)
- 3 tablespoons melted butter ( for topping biscuits before baking)
Dissolve the yeast:. Place the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together with a balloon whisk.Cut the butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to smash and break the butter and shortening until they have flattened out and are about the size of peas. Stir the yeast paste into the buttermilk, then add it to the biscuit dough. Using your hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated.Sprinkle some flour on a clean surface. (my kitchen counter) . Dump the dough onto the surface, and pat the dough into a rough rectangle then fold and pat a couple of times until the dough is 1 inch thick. Then take a 2in biscuits cutter and cut out biscuits and place in a large buttered cast iron skillet. Place a tea towel on top and let rise. When ready to bake spread melted butter on top and Bake in Pre heat oven at $00 for 16 to 18 minutes. Take out and let sit a few minutes and then enjoy with some of Dad’s Fig preserves.