Linda Nygaard, LBBC blog-series writer, wants to share a recipe from Virginia Willis’ cookbook.
Her recipe for Buttermilk Angel Biscuits promises the lightest, happiest, most delectable biscuits ever!
- ¼ cup warm water (100F)
- 1 package active dry yeast (2 ¼ teaspoons)
- ¼ cup sugar
- 6 cups all purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup solid vegetable shortening, preferably Crisco, cut into bits
- 2 cups buttermilk
- 3 tablespoons unsalted butter, melted
To proof the yeast, in a liquid measuring cup, combine the warm water, yeast, and 1 tablespoon of the sugar. Set aside to proof. The mixture will become creamy and foamy in about 5 minutes.
To make the dough, in a large bowl, whisk together the flour, the remaining 3 tablespoons of sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until the mixture resembles coarse meal and there are no large bits of shortening.
Add the yeast and buttermilk to the dough and stir until the dough just comes together. Turn the dough out onto a lightly floured work surface and knead 5 or 6 times; the dough should be soft and moist. Return the dough to the bowl. Cover the bowl with plastic wrap and refrigerate overnight or up to a week before using.
When ready to bake, preheat the oven to 415F. Dust a clean work surface with about 1 cup of flour. Turn out the chilled dough and knead about 10 times to punch down. Using a lightly floured rolling pin, roll the dough out to ½ inch thick. Using a 2 ¼ inch round cutter, cut out the biscuits as close as possible. Gather the dough scraps and place one on top of the other. Knead until a cohesive dough forms again and roll the dough out once more. Stamp out as many biscuits as possible and discard the remaining scraps.
Arrange the biscuits, sides touching, on an ungreased baking sheet. Brush with the melted butter. Set aside to rise in a warm place for about 30 minutes. Bake until golden brown, 10 to 12 minutes. Serve warm.
Refer to Virginia Willis’ cookbook, Bon Appétit, Y’All. Virginia is a southern girl by birth, a trained-in-France chef, a cookbook writer, teacher, and all around gracious person who lives in Atlanta, Georgia. Her recipe for Buttermilk Angel Biscuits promises the lightest, happiest, most delectable biscuits ever! Virginia says the secret is that they contain yeast which gives them the extra push they need. You can even prepare these ahead of time and keep the dough in the fridge for about a week. And believe me, if you bake these for yourself, or for a friend who’s not feeling so good, a whole lotta love will saturate every single biscuit.
Pass the biscuits, please!
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