|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.
Adapted from The Fresh Loaf
- 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
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