Angel biscuits are made with a combination of yeast and chemical leavening, which makes them basically foolproof. These biscuits are tall, buttery, and dangerously light.
Makes 15 to 20
- 2 tablespoons (24 grams) granulated sugar
- 1½ tablespoons warm water (105°F to 110°F)
- 1 teaspoon (3 grams) active dry yeast
- 2¾ cups (344 grams) all-purpose flour
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (2.5 grams) baking powder
- ¼ cup (57 grams) all-vegetable shortening, cubed
- ¼ cup (57 grams) cold unsalted butter, cubed
- 1 cup whole buttermilk
- 2 tablespoons (28 grams) unsalted butter, melted
- Line a baking sheet with parchment paper.
- In a small bowl, stir together sugar, 1½ tablespoons warm water, and yeast. Let stand until mixture is foamy, about 5 minutes.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Using your fingers or a pastry blender, cut in shortening and cold butter until mixture is crumbly. Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface. Pat dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps as necessary. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°F) until puffy, 30 minutes to 1 hour.
- Preheat oven to 400°F.
- Brush biscuits with melted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.