Angel Biscuits

Ingredients

• 1 package active dry yeast
• 1 ½ cups buttermilk
• 4 cups all-purpose flour, and more for kneading and rolling
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon sugar
• ⅔ cup vegetable shortening, chilled
• 2 tablespoons melted salted butter

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    83 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 2 milligrams cholesterol; 102 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 dozen

Preparation

1. Dissolve the yeast in 1/4 cup lukewarm water (about 105 degrees) in a one-quart bowl, and set aside.
2. Place the buttermilk in a small saucepan, and heat, stirring constantly, over low heat 4 to 5 minutes, until just lukewarm. Stir into the yeast mixture, and set aside.
3. In a large bowl, sift 4 cups flour with the baking soda, baking powder, salt and sugar. Add the shortening. Using two knives, a pastry blender or your fingertips, cut in the shortening until the mixture resembles cornmeal. Alternatively, the dry ingredients can be sifted into a food processor, the shortening cut in by pulsing, and the mixture transferred to a large bowl.
4. Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough. Sprinkle the dough with a little more flour, form it into a ball and knead it lightly in the bowl about 2 minutes, until it is fairly smooth. Roll it on a lightly floured surface into a circle about 1/2 inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter or a glass. The scraps can be lightly kneaded together, rolled and cut.
5. Place the biscuits at least 1 inch apart on two large ungreased baking sheets. Brush the tops with melted butter. Cover with a cloth, and set aside to rise until doubled, about 1 1/2 hours.
6. Preheat oven to 425 degrees. Adjust oven rack to the lower third.
7. Bake the biscuits, one sheet at a time, 10 to 12 minutes, until golden brown. Remove immediately from the baking sheet, and serve while still hot.