Buttermilk Angel Biscuits
Circle B Kitchen
Recipe adapated from Favorite Recipes Press via Relish magazine
I made a few changes from the original recipe to make this even easier. If you have a food processor, you can throw these together in no time. The original recipe said it would make 18 to 24 biscuits, but that really depends on how thick you cut them. If you like your biscuits tall (which I do), roll the dough out to about an inch thick and you will get about 12 biscuits. If you want more than that, just roll the dough out a little thinner. These are good no matter how big they are.
1 package dry yeast
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening cut into pieces
1 cup buttermilk
1. In a small bowl, dissolve the yeast in the warm water.
2. *To the bowl of a food processor, add the dry ingredients and pulse a few times to mix
3. Add the shortening and pulse a few more times until it forms little pebbles in the flour.
4. Add the buttermilk and yeast mixture and pulse until it forms a sort of sticky ball.
5. Turn the dough out onto a floured board and knead two or three times, just to form a ball and roll out to about ¾ to an inch thick.
6. Using a 2-inch cutter, cut out the biscuits and place them in a greased pan.
7. While the oven preheats, let the biscuits rise slightly (about 20 minutes). Bake for 12 to 15 minutes at 400F. Eat while warm.
*If you don’t have a food processor, no worries. Just mix your dry ingredients in a large bowl and “cut in” the shortening using a pastry cutter or two knives. I used the two-knife method to cut shortening and butter into my pie crusts for years before I had a food processor. Just angle the knives towards each other like scissors, sort of chopping through the flour until the shortening is the size of little pebbles and then continue with the recipe, adding in the buttermilk, etc.