Nom-Rating: **** (4/5)
It’s hard to believe that Easter has come and gone and we’re full speed ahead to summer! Of course, we’ve been in summer mode for weeks down here in Houston. Summer basically started back in February:/
I hope your Easter was as wonderful as ours! It really is a beautiful time of year! There is so much happiness found in the hope and joy that comes from living this life with Jesus!
One of the new recipes that I used for our Easter lunch this year was for Angel Biscuits (aka yeast biscuits). They took a tiny bit more work than regular biscuits, but I loved how light and flaky these “heavenly” little biscuits were!
This recipe yields two batches of biscuits, but the dough can sit in the refrigerator for five days. I made one batch for Easter lunch and then cooked up the rest for breakfast a few days later.
Verdict: These biscuits were super tasty and will probably be my go-to biscuit recipe from now on. I’d really love to try mixing in some herbs and cheddar for a savory spin and cinnamon and sugar for a sweet angel biscuit!
Nom-Rating: **** (4/5)
- 1/4 cup warm water
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
- 2 1/2 cups flour
- 1 Tbs sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup cold butter, cubed
- 1/4 cup butter flavored shortening
- 1 cup buttermilk
- 1 Tbs butter, melted
- Stir together the first 3 ingredients in a small bowl. Let stand 5 minutes or until yeast becomes foamy.
- Stir together flour and next 4 ingredients in a large bowl. Cut in butter and shortening with a pastry blender or 2 forks until crumbly.
- Add yeast mixture and buttermilk and stir just until everything is moistened. Do not overmix!
- Cover with plastic wrap and chill 2 hours to 5 days.
- Preheat oven to 400 degrees.
- Turn dough out onto a lightly floured surface and knead 3 or 4 times.
- Gently roll into a one inch thick circle. Fold in half and repeat.
- Gently roll into a one inch thick circle and cut biscuits out with a biscuit cutter or cup (I used a tiny one inch round cup and the tiny biscuits were a huge hit!).
- Place biscuits in a cast iron skillet with sides touching.
- Brush biscuits with 1 Tbs melted butter and bake for 15 to 20 minutes or until golden.