Angel Biscuits...Go yeast!

I have not been overly successful in biscuit-making.  I love big biscuits and mine don't reach that puffiness that constitutes a fantastic biscuit. 

I also love yeast rolls. Clearly. So these Angel Biscuits are a sweet hybrid. This recipe comes from the cookbook Home Baked Comfort, but I bet you have a similar one in any of the the 200 cookbooks you have in your kitchen. Or the three. Maybe I just have 200. 

Here we go:

1 pkg active dry yeast

1 tsp sugar, plus a pinch

1/4 c warm water (110 degrees)

3 c flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

6 Tbsp frozen unsalted butter

2 Tbsp melted butter

1/4 c cold shortening

1 c plus 2 Tbsp buttermilk

In a small bowl, dissolve yeast in the water with a pinch of sugar. Let stand 10 minutes. 

In a large bowl, combine flour, baking powder, soda, salt, and sugar. With a large holes shredder, grate the butter into the flour mixture. Add in the shortening and mix together with your hands until you see crumbly chunks of butter and shortening. Pour in buttermilk and yeast and stir until mix is just combined. 

Dump the dough onto a lightly floured surface and press into a disk 3/4 inch thick. Cut out biscuits and re-roll scraps as needed. Cover loosely with plastic wrap and let sit for an hour, then refrigerate for at least two hours. 

Preheat oven to 400. Brush biscuits with melted butter and bake 18-20 minutes or until golden brown. Devour.

That last step is the most important.