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Angel biscuits
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Angel Biscuits These irresistible treats bring the best of two worlds: the softness of a yeast roll, and the flakiness of a biscuit! They take a little more time than a traditional southern biscuit, but are well worth the wait! | |
10 1/2 ounces | All-Purpose Flour, (2 ½ cups) |
2 teaspoons | instant yeast |
7/8 ounce | sugar, (2 TBSP) |
3/4 teaspoon | salt |
2 1/2 teaspoons | baking powder |
1 5/8 ounces | vegetable shortening, (1/4 cup) |
2 ounces | cold butter, cut into pats (1/4 cup) |
8 ounces | room-temperature milk, (1 cup) |
Directions:
1) Whisk together the flour, yeast, sugar, salt, and baking powder.
2) Add the shortening, mixing till evenly crumbly.
3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.
4) Add the milk and gently mix till just combined; DON’T BEAT! The dough will be quite wet.
5) Transfer the dough to a well-floured work surface, quickly and gently pat it into a 7" diameter, 1"-thick circle.
6) Use a 2" round biscuit cutter to cut 16 biscuits. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.
7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour.
8) When ready to bake, preheat the oven to 400°F for 40 minutes.
9) Remove the biscuits form the freezer, remove the plastic, and space them on a parchment-lined baking sheet.
10) Bake the biscuits for 16 to 18 minutes, till they're golden brown.
11) Remove from the oven, and brush with melted butter, if desired.
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