HOMEMADE ANGEL BISCUITS<\/p>\n
Ingredients :<\/p>\n
YEAST MIXTURE
\n1\/4 cup warm water (125 F)
\n1 teaspoon granulated sugar
\n1 package Rapid Rise Instant yeast (1\/4 oz) (2\u00bc teaspoons)
\nBISCUITS
\n2\u00bd cups all-purpose flour ( I prefer White Lily flour)
\n1\/4 cup granulated sugar
\n1 teaspoon baking powder
\n1\/2 teaoon baking soda
\n1 teaspoon salt
\n1\/4 cup unsalted butter chopped +more fortr brushing finished biscuits
\n1\/4 cup butter-flavored shortening
\n1 cup buttermilk
\n1 tablespoon heavy whipping cream<\/p>\n
Instructions :<\/p>\n
First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.
\nStir in the yeast.
\nLet yeast proof while moving on the next step.
\nIn a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.
\nUsing a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.
\nMake a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.
\nNext begin pushing the flour mixture into the well, until everything is combined and a dough has formed.
\nLightly flour a work surface and turn the dough out on the work surface.
\nGently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.
\nFold the dough several times (this will create layers in your finished biscuits.)
\nPat the dough out into a 1-inch thick rectangle.
\nUsing a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)
\nPlace biscuits on a lightly greased pan, about 1\/2 inch apart. ( My 9-inch pan held 8 biscuits)
\nCover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)
\nLet rise for 1-hour and then preheat oven to 400 F.
\nRemove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)
\nBake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)
\nBrush with melted butter as soon as they come out of the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"
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