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Saturday, December 31, 2011

Yeast Biscuits


Yeast, or Angel, Biscuits
I just felt like making a different kind of biscuit for breakfast today.  I felt this last night, and that's when I started looking for recipes on the internet.  I halved the recipe I found at The Fresh Loaf, and it made about 13 biscuits.  I think I could have put in 14, but I sort of ran out of room in my skillet.
These biscuits really are a yeast roll-biscuit hybrid.  They are very soft and pillowy on the inside,  with a slightly crisp exterior right out of the oven.  The crumb is tender, but there's a density and chew that are distinctly yeasty.  They smell heavenly, which is perhaps where they got their name.  I've eaten three already just to have something to say here.  I might need another if I want to write more.

Angel Biscuits
     Adapted from The Fresh Loaf

Ingredients:
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 6 tablespoons butter
  • 1 cup buttermilk
  • 1 teaspoon yeast dissolved in 1/4 cup warm water
  • 1 tablespoon butter, melted
Instructions:
Mix dry ingredients together.  Cut in butter until well mixed.  Add buttermilk and dissolved yeast all at once.  Stir until all flour is moistened.  Store in container in refrigerator 2-24 hours before using. 
Preheat oven to 400°F.  On floured board, roll out dough to 1" thickness and cut with 2 inch biscuit cutter.  Place cut biscuits in a large cast iron skillet, preferably preheated as well. Brush with melted butter.  Bake at 400°F for 12-18 minutes or until golden brown.
Makes about 12-14 biscuits




1 comment:

  1. Apparently Yankees like their biscuits and cornbread sweet. :) If you put 1/3 of the sugar in this recipe and increase the yeast to 2 tsp, it is closer to what Georgia boys eat. Also increased yeast allows the dough to be baked immediately, albeit with a 20 minute rest after placing the biscuits in a pan. 2 hour or overnight waits don't jibe with hungry people in the morning.

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