Flaky Angel Biscuits

LA Times

Make-ahead biscuit dough, using every leavening trick in the book: yeast, baking powder, and baking soda (with buttermilk)

Print Recipe

Prep Time 30

Cook Time 15

refrigerator time 8

Total Time 8 45

Course Breakfast, Dinner, Lunch, Side Dish

Cuisine American

Servings 24 biscuits

Ingredients

5 c. all-purpose flour (plus more for rolling)
8 t. baking powder
2 t. salt
3 T. sugar
¼ c. unsalted butter, chilled
½ c. vegetable shortening, chilled
5 t. dry yeast
1 c. warm water (105-115° F)
1¾-2 c. buttermilk, warmed 1 min. in microwave
¼ c. milk

Instructions

In a large bowl, combine all dry ingredients (except yeast), and mix well.
Cut in the butter and shortening with a pastry blender or grater until butter and shortening are the size of small peas.
Dissolve yeast in the water, stir and allow to swell (about 6 mins.)
Add yeast and buttermilk to dry ingredients.
Toss mixture with a fork to blend and moisten, creating a soft dough.
Cover bowl and refrigerate at least 8 hrs. or overnight; dough can be kept in refrigerator up to 2 weeks.
To bake a few biscuits at a time, preheat oven to 425° F.
Remove portion of dough from refrigerator.
On lightly-floured surface, roll dough to thickness of 1".
Cut dough into similar-size rounds or wedges with knife or biscuit-cutter.
Brush unbaked biscuits with milk.
Place biscuits on a greased or parchment-lined (or Silpat) baking sheet.
Bake in oven until lightly browned on top, 12-15 mins.

Notes

This recipe is wonderful for parties, because the dough can be made ahead and kept, refrigerated, for up to 2 weeks before your guests walk in the door. I roll out the dough on a parchment-lined cookie sheet, press out the shapes I want (at Thanksgiving, I usually use a 2 1/2" acorn cookie cutter), pull away the scraps, and pop the cookie sheet straight into the oven. I re-roll the remaining scraps onto a second parchment-lined cookie sheet. It takes all of about 8 mins. to get these treats into the oven. And your kitchen smells divine as they bake! My sister-in-law found the recipe in the LA Times many years ago, and I have used it many years since.

Keyword Buttermilk, make-ahead, yeast