All-Butter Angel Biscuits have been casually on my radar for a few years now. I love the idea of using both baking powder and yeast to provide the leavening. It’s my guess, but I don’t know for sure, that these were developed to ensure success. If the baking powder didn’t help them to rise, then the yeast would, and vice versa. They’re kind of foolproof that way, but you still do have to use a light hand when bringing the dough together.
I started with a recipe I found on the really amazing site Recipe Curio. Here’s a description of the site from its home page:
- 4 teaspoons active dry yeast
- 2 oz warm water
- 16 oz buttermilk
- 25 oz all-purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking soda
- 6 oz (1 1/2 sticks) cold unsalted butter, cut into 12 pieces
- Combine yeast and water in a bowl. Whisk well to combine and let sit for 5 minutes.
- Whisk in the buttermilk. Set aside.
- In a very large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
- Rub in the butter with your fingertips until the largest pieces of butter are the size of peas.
- Make a well in the center of the flour and pour in the buttermilk/yeast mixture.
- Mix gently with a clean hand until the dough is very shaggy but more or less in one mass.
- Turn out onto a well-floured surface. Flour the top of the dough and pat into a rough rectangle with your hands.
- Gently roll out until the dough is about 1/2" thick.
- Use your bench knife to scrape under half the dough and fold it over on itself. It will be pretty ragged, but it will shape up with each additional turn.
- Turn the dough 90 degrees and repeat the rolling and folding 5 more times.
- Roll the dough into a fairly even rectangle about 1/2"-3/4" high.
- You can cut round biscuits, but I find there is less waste if I just use my bench knife to cut square bisscuits.
- Trim off the folded or irregular ends of the biscuits. You can certainly leave them on, but those edge biscuits won't rise evenly and will be sort of funny looking. They'll still taste good though, so it's your call.
- Cut the remaining rectangle of dough into biscuits of whatever size you want. I was able to get 20.
- Arrange on a parchment- or Silpat-lined baking sheet about an inch apart.
- Cover and let sit out for about an hour and a half. (See Notes)
- Brush tops with buttermilk and bake in the center of a 425F for about 10 minutes, or until deep golden brown on top. If your oven bakes unevenly, rotate the pan after 5 minutes.
- Serve hot or warm
PJ Hamel suggests that after the rise you freeze the biscuits for an hour. This will firm up the butter again and allow for a higher rise. I didn't do this, but I probably will next time.
And there you go! Happy Throwback Thursday Food. As always, if you have a suggestion for a #tbtfood post (or an Ice Cream Tuesday or Fundamental Friday post) please let me know. Happy to oblige if I can.
Thank you for spending some time here today. Have a lovely day.
PS: The shortcake. It’s sour cream, sugar, salt and vanilla for the creamy goodness. The berries are cut and macerated in demerara sugar and fig-infused balsamic, a pinch of salt and a touch of vanilla. Enjoy!