Angel Biscuits

01Method

1. 1

   Combine the yeast with the warm water in a small bowl and mix until dissolved into a thick paste.

2. 2

   Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl until evenly combined.

3. 3

   Cut the cold butter and shortening into small chunks and scatter over the dry ingredients. Work them in with your fingers until the fat is flattened into pea-sized pieces throughout the mixture.

4. 4

   Stir the yeast paste into the buttermilk to loosen it, then pour the mixture into the flour-fat mixture. Mix with a large spatula until a shaggy dough comes together, then knead briefly by hand to incorporate any dry bits from the bottom of the bowl.

5. 5

   Lightly flour a clean work surface and turn the dough out onto it. Press the dough into a roughly 1-inch-thick rectangle, fold it in half, and rotate 90 degrees. Repeat this pat-and-fold process two more times, dusting with flour underneath as needed to prevent sticking. After the final fold, press the dough out once more to 1-inch thickness.

6. 6

   Dip a 2-inch round cutter in flour and stamp out rounds, pressing straight down without twisting. Re-gather the scraps and continue cutting until all the dough is used.

7. 7

   Brush a large cast iron skillet with some of the melted butter. Arrange the biscuit rounds so they just touch each other. Place any overflow biscuits in a second baking pan. Cover loosely with plastic wrap and allow to rise for 1 hour.

8. 8

   About 15 minutes before the rise time is complete, preheat the oven to 400°F.

9. 9

   Brush the tops of the risen biscuits with the remaining melted butter (microwave briefly if it has solidified). Bake for 16 to 18 minutes until the tops are golden brown. Cool in the pan for 10 minutes, then transfer to a rack and serve warm.