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| Yeast, or Angel, Biscuits |
I just felt like making a different kind of biscuit for breakfast today. I felt this last night, and that's when I started looking for recipes on the internet. I halved the recipe I found at The Fresh Loaf, and it made about 13 biscuits. I think I could have put in 14, but I sort of ran out of room in my skillet.
These biscuits really are a yeast roll-biscuit hybrid. They are very soft and pillowy on the inside, with a slightly crisp exterior right out of the oven. The crumb is tender, but there's a density and chew that are distinctly yeasty. They smell heavenly, which is perhaps where they got their name. I've eaten three already just to have something to say here. I might need another if I want to write more.
Angel Biscuits
Adapted from The Fresh Loaf
Ingredients:
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 6 tablespoons butter
- 1 cup buttermilk
- 1 teaspoon yeast dissolved in 1/4 cup warm water
- 1 tablespoon butter, melted
Mix dry ingredients together.
Cut in butter until well mixed. Add buttermilk and dissolved yeast all
at once. Stir until all flour is moistened. Store in container in
refrigerator 2-24 hours before using.
Preheat oven to 400°F. On floured board, roll out dough to 1" thickness and cut with
2 inch biscuit cutter. Place cut biscuits in a large cast iron skillet, preferably preheated as well. Brush with melted butter. Bake
at 400°F for 12-18 minutes or until golden brown.
Makes about 12-14 biscuits
Apparently Yankees like their biscuits and cornbread sweet. :) If you put 1/3 of the sugar in this recipe and increase the yeast to 2 tsp, it is closer to what Georgia boys eat. Also increased yeast allows the dough to be baked immediately, albeit with a 20 minute rest after placing the biscuits in a pan. 2 hour or overnight waits don't jibe with hungry people in the morning.
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