A combination of leaveners; yeast, baking powder and soda, makes these favorite Southern biscuits extra light. Perfect with butter or along side a stew or fricassee.

Flaky Angel Biscuits
 
Author:
Recipe type: Breads and Rolls
Serves: 24
Ingredients
  • 5 Cups flour; plus more
  • 8 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 Tablespoons sugar
  • 1/4 Cup butter; chilled
  • 1/2 Cup shortening; chilled
  • 5 teaspoons dry yeast
  • 1/2 Cup warm water
  • 1 3/4 Cups buttermilk (to 2 Cups); warmed 1 minute in microwave
  • 1/4 Cup milk
Instructions
  1. In large bowl, stir together 5 Cups flour, baking powder, salt, baking soda and sugar. Cut butter and shortening into dry ingredients until crumbly and well distributed.
  2. In small bowl, sprinkle dry yeast over warm water and stir briefly. Allow to dissolve and swell, 6 to 8 minutes. Add yeast and buttermilk to dry ingredients and toss with fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate at least 8 hours or overnight (dough can be kept in refrigerator 1 to 2 weeks).
  3. To bake a few biscuits at a time, remove portion of dough. On lightly floured work surface, roll dough to thickness of 1 inch. Cut into similar-size rounds, wedges or squares with knife or biscuit cutter.
  4. Brush generously with milk. Place on baking sheet. Bake at 425 degrees until lightly browned on top, 12 to 15 minutes.
Notes
This recipe yields 24 (2 1/2-inch) biscuits.

Each biscuit: 161 calories; 378 mg sodium; 6 mg cholesterol; 7 grams fat; 21 grams carbohydrates; 4 grams protein; 0.07 gram fiber.

Comments: Traditionally, a big batch is made and kept refrigerated. Portions are cut off as required to ensure a couple of baskets of fresh, piping hot, flaky little breads. This same dough, rolled thin or simply hand stretched, then fried in olive oil or slapped on an open grill, produces tender-chewy, absolutely incredible flat breads (similar to Indian naans). Great for rolling around turkey leftovers.

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