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Angel Biscuits

Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 2 hrs, 50 mins
Yield Makes about 2 1/2 dozen
Nestle these yeast biscuits snug together in the pan and they'll rise even higher when baked. You don't have to use all the dough at once--refrigerate in an airtight container up to 5 days.

Ingredients

  • 1/2 cup warm water (100° to 110°)
  • 1 (1/4-oz.) envelope active dry yeast
  • 1 teaspoon sugar
  • 5 cups all-purpose flour
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • 1 1/2 teaspoons table salt
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 1/2 cup shortening, cubed
  • 2 cups buttermilk
  • Parchment paper
  • 1/4 cup butter, melted and divided

How to Make It

  1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.

  2. Stir together flour and next 4 ingredients in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill 2 hours to 5 days.

  3. Preheat oven to 400°. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with 2 Tbsp. melted butter.

  4. Bake at 400° for 15 to 20 minutes or until golden brown. Brush with remaining melted butter, and serve.