Angel Biscuits are Perfect for Easter

These are the best biscuits you will ever taste, they are light and flaky and best of all, they stay that way for days. Baking powder biscuits tend to get a little rock hard the day after baking but angel biscuits, which contain baking powder, baking soda and yeast , maintain their pleasant softness. Which makes them great for sandwiching up all that leftover Easter Ham.Martha Stewart is a big fan, she uses just butter in her recipe though and we prefer a combination of fats in our biscuit.

The best recipe we’ve found is from Sara Foster, owner of Foster’s Market in Durham and Chapel Hill, North Carolina. Thankfully you don’t have to go all the way to North Carolina to get your hands on these angels, Sara put the recipe in one of her early books on Southern cooking, “Fresh Every Day”.

These particular buttermilk biscuits are a North Carolina specialty. Make a batch for your family gathering this Easter weekend and when you say grace around the table, send a thought to the victims of the tornado that ravaged the American South recently.

Angel Biscuits

makes 12-15 2 1/2″ biscuits

Ingredients

1 1/4 ounce package active dry yeast

1 tsp sugar

3 cups self-rising flour or 3 cups all purpose flour mixed with 2 teaspoons baking powder, plus more for dusting

1 tsp baking soda

1/2 tsp salt

1/4 cup shortening

8 Tbsp (1 stick) unsalted butter, cut into 1/4″ pieces, plus more for buttering the baking sheet

1 cup well-shaken buttermilk

3 Tbsp unsalted butter, melted and cooled to room temperatureSteps

  1. Preheat oven to 425. Lightly butter a baking sheet, spray with veg oil for line it with parchment paper.
  2. Stir the yeast and sugar together a small bowl. Stir in 1/4 cup of warm water. Set the bowl in a warm place for about 5 minutes until the mixture bubbles and doubles in volume.
  3. Meanwhile, stir the flour, baking soda and salt together in a large mixing bowl. Add the shortening and the cold butter pieces and cut them int o the flour with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add the buttermilk to the yeast and stir to combine.
  4. Pour the buttermilk-yeast mixture into the flour-butter mixture and stir with a wooden spoon until the dough just starts to stick together. Turn out the dough onto a lightly floured surface and knead until it forms a ball. Do not add more flour than is needed to keep the dough from sticking and don’t overwork the dough, this ensures light and flaky biscuits.
  5. Roll the dough 3/4″ thick and cut with a 2 1/2″ biscuit cutter. Place the biscuits on the buttered baking sheet. If you want the sides of the biscuits to be soft, arrange them with their sides touching. If you want crispy sides leave 1″ between each.
  6. Brush the top and sides with melted butter and bake for 18-20 minutes, giving a check at the 8-10 minute mark.

Note: You can re-roll the biscuit dough but no more than once, or the dough will get tough resulting in heavy, doughy biscuits. But maybe that’s what you’re into, if so, re-roll to your heart’s content. Happy Easter !

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