Angel Biscuits #BreadBakers

These light, airy and delicious biscuits got their name because they easily split in half and resemble Angel Wings.  I didn't see it myself but perhaps that was because I was too busy gobbling them down.

We are baking biscuits with yeast today in our Bread Bakers group.....................

Sue of Palatable Pastime is hosting this month.  She had originally requested Biscuits or Scones using yeast but do to the pandemic yeast has been hard to come by for some so the theme was reduced to any biscuit or scone.

• Angel Biscuits from A Day in the Life on the Farm
• Buttery Jeera Biscuits from Sneha's Recipe
• Cheddar Herb Scones from Food Lust People Love
• Cheddar and Chive Blossom Scones from Palatable Pastime
• Cheese and Herbs Scones from Ambrosia
• Chocolate Scones from Passion Kneaded
• Freeze and Bake Yeasted Mini Ginger Scones from A Messy Kitchen
• Laminated Biscuits from Culinary Adventures with Camilla
• Herbed Angel Biscuits from The Schizo Chef
• Sourdough Orange Biscuits from Zesty South Indian
• Sourdough Sandwich Biscuits from Karen's Kitchen Stories
• Yeast-Raised Angel Biscuits from Making Miracles

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.




Luckily I did have yeast in the house when this theme was announced.  I ran out and couldn't find any for a couple of weeks but now I am all stocked up again.

Adding yeast isn't the only difference between these biscuits and your average biscuit.  Once the dough is made you form it into a rectangle and fold it, repeating this 3 times, before rolling them out and cutting the biscuits.  After being cut you wait an hour for them to rise before baking.

This method results in these lovely, layers of fluffy goodness.  I couldn't keep from peeling the layers off and popping them into my mouth.

#bread, #biscuits, #yeastbreads,

Breads

American

Yield: 10 Biscuits

Author: Wendy Klik

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Angel Biscuits

These light, airy and delicious biscuits got their name because they easily split in half and resemble Angel Wings.

Prep time: 1 H & 15 MCook time: 20 MTotal time: 1 H & 35 M

Ingredients:

• 1 pkg active dry yeast
• 1 1/2 T. warm water (105-110*)
• 2 1/2 c. flour, I used unbleached all purpose
• 2 T. sugar
• pinch of salt
• 1 t. baking powder
• 1/2 t. baking soda
• 4 T.  cold butter
• 1/4 c. shortening, chilled
• 1 c. buttermilk
• 1 T. butter, melted

Instructions:

1.  Combine the water and yeast in a small bowl, stirring to dissolve.  It will be thick.  Set aside.
2. Place the flour, sugar, salt, baking soda and baking powder in the bowl of a food processor.  Pulse once to combine.
3. Cut the butter and shortening into small dice. Add to the food processor and pulse several times until you have pea size crumble.  Pour mixture into a large bowl.
4. Combine the dissolved yeast with the buttermilk and pour over the flour mixture.  Using clean hands stir and knead the mixture until a dough is formed.
5. Turn dough out onto a lightly floured surface and pat the dough into a rectangle shape about 1" thick.  Fold in half and repeat twice more, leaving it  as a 1" thick rectangle the final time.
6. Using a 2" round cutter, cut as many biscuits as you can, gathering the scraps, pressing and folding back into a 1" rectangle.  I was able to get 10 biscuits.
7. Place the biscuits into a cast iron skillet and let rise, lightly covered with plastic wrap for one hour.  Brush the biscuits with melted butter.
8. Bake in a preheated 400* oven for 15-20 minutes, until tops are golden brown.  Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

Notes:

Prep time includes rising for one hour.

Calories
231.81

Fat (grams)
11.43

Sat. Fat (grams)
5.90

Carbs (grams)
27.82

Fiber (grams)
0.95

Net carbs
26.87

Sugar (grams)
3.77

Protein (grams)
4.26

Sodium (milligrams)
218.03

Cholesterol (grams)
19.11

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