👩🍳 INSTRUCTIONS
1. Activate the Yeast:
In a small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes until foamy.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Cut in Shortening:
Using a pastry cutter or two forks, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
4. Make the Dough:
Create a well in the center of the flour mixture. Pour in the foamy yeast and the buttermilk.
Stir with a wooden spoon just until a soft, slightly sticky dough forms.
5. Knead and Shape:
Turn the dough out onto a lightly floured surface. Gently knead 10-12 times until the dough holds together.
Roll or pat the dough out to a ½-inch thickness. Using a floured 2-inch biscuit cutter, cut out rounds, pressing straight down without twisting.
6. Let Rise:
Place the biscuits on an ungreased or parchment-lined baking sheet, close together for soft sides or spaced apart for crispier sides.
Cover with a clean kitchen towel and let rise in a warm, draft-free place for 30-45 minutes, until puffy.
7. Bake:
Preheat your oven to 400°F (200°C) while the biscuits are rising.
Bake for 12-15 minutes, or until the tops are light golden brown.
8. Finish and Serve:
Remove from the oven and immediately brush the tops with melted butter.
Serve warm and enjoy!
💡 Pro-Tips for Perfect Angel Biscuits:
Chilled Shortening: For the flakiest texture, ensure your shortening is cold.
Handle with Care: The key to tender biscuits is to handle the dough as little as possible. Over-kneading will make them tough.
No Buttermilk? Make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with enough milk to make 2 cups. Let it sit for 5 minutes before using.
Make-Ahead Friendly: The cut, unbaked biscuits can be covered and refrigerated overnight. Let them come to room temperature for 20-30 minutes before baking as directed.
