Buttery Angel Biscuits

By Tenderf00t

198 calories per biscuit, 27gm carbs, 8gm fat, 4gm protein, 8mg cholesterol, 3gm saturated fat

Ingredients

• 1 T active dry yeast
• 1/2 cup warm water
• 2-1/2 cups all-purpose flour, plus additional for kneading
• 2-1/2 teaspoons baking powder
• 1 t salt
• 1/2 t baking soda
• 5 t sugar
• 2 T unsalted butter, chilled plus additional for the pan
• 4 T vegetable shortening, chilled
• 1/2 - 1 cup buttermilk, at room temperature

Details

Adapted from washingtonpost.com

Preparation

Step 1

In a small bowl, sprinkle the yeast over the warm water and stir briefly. Set aside for about 5 minutes to proof. In a large bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut the butter and the shortening into the dry ingredients until thoroughly combined and crumbly. Stir 1/2 cup of the buttermilk into the flour mixture. Add the dissolved yeast mixture and toss with a fork to combine, adding more buttermilk if needed; the dough will look ragged, not moist. On a lightly floured surface, gently knead the dough until soft, about 8-10 seconds. Cover the bowl with a towel and let rest for 10 minutes. Have ready a 9 or 10 inch cast iron skillet or lightly butter a 10-inch square or round baking pan.

On the lightly floured surface, roll the dough to a thickness of just under 1 inch. With a cookie cutter, cut the dough into biscuits. Arrange the biscuits in the prepared skillet or pan. Cover with a towel and set aside for 20-30 minutes.

Preheat the oven to 425 degrees. Lightly sprinkle the biscuit tops with flour. Bake the biscuits in the preheated oven until lightly golden, 12-15 minutes.