Angel Biscuit - Paula Deen's
- 1 envelope (1/4 ounce) active dry yeast
- 1/2 cup lukewarm (100° to 110°F) water
- 5 cups all-purpose flour, plus extra for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup vegetable shortening, chilled
- 2 cups buttermilk
1. Preheat the oven to 400°F. Grease a baking sheet with butter, oil, or cooking spray.
2. Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender, your hands, or two knives until the mixture resembles coarse meal. Add the yeast mixture and buttermilk and mix well.
3. Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll out to a 1-inch thickness.
4. Using a 21/2-inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.
Cook's Note: Lukewarm to the Touch
The water you mix with the yeast should be lukewarm, never hot—otherwise it can kill the yeast. Even if you don’t take its temperature with a thermometer, always dip a finger or knuckle in to make sure it’s not too hot. And remember, your internal body temp is around 98°, so 100° to 110° won’t feel too much different from the temperature of your own skin.