Ingredients for Big Angel Biscuits
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water (105-115°F)
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- Sugar
- 1/2 cup shortening (or lard)
- 1 cup buttermilk
How to Make Big Angel Biscuits
- In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together 4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 cup shortening (or lard). Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the yeast mixture and 1 cup buttermilk to the dry ingredients. Stir gently until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Knead gently 8-10 times. Avoid overworking the dough.
- Pat or roll the dough to about 1-inch thickness. Use a 2-inch biscuit cutter or a knife to cut out biscuits. Reroll scraps.
- Place biscuits onto a greased baking sheet.
- Let biscuits rise for 10-15 minutes in a warm place.
- Bake in a preheated 400°F (200°C) oven for 12-15 minutes, or until golden brown.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
10g
Fat
9g
Carbs
6g
