Angel Biscuits

nmap · 02-21-2009, 21:28

Angel Biscuits

Prep: 18 minutes
Rise: 30 minutes
Cook: 15 minutes per batch

Angel biscuits are aptly named because they rise more than traditional biscuits due to the yeast in them. They're lighter and airier - more like a roll.

1 package active dry yeast
1/4 cup warm water (105° - 115°)

5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
1 cup shortening
2 cups buttermilk

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour and next four ingredients in large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add yeast mixture and buttermilk; stir just until ingredients are moistened. Turn dough out onto lightly floured surface, and knead 6 to 8 times.

Roll dough to 1/2 - inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Bake at 400 degrees for 15 minutes or until lightly browned. Yield: 32 biscuits.

Note: The dough will be sticky. I use a SILPAT and ample flour. The results are remarkably moist and have a taste quite different from normal biscuits. They keep well, and a brief time in the microwave freshens them.

JJ_BPK · 02-22-2009, 04:18

I was doing good until I read "SILPAT"

S - Soldiering
I - In
L - Linen
P - Pantaloons
A - Around
T - Tanks

S - Simple
I - Insertion
L - Leaving
P - Pretty
A - Angel
T - Tracks

S - Scotch
I - Ingesting
L - Leads to
P - Pleasantly
A - Amiable
T - Transgressions

nmap · 02-22-2009, 07:09

Silpat is the brand name of a flexible silicone baking sheet. It's almost stick-proof, so rolling out dough or kneading bread on it is far easier than on other surfaces. Also, the term is effective as a search term in Amazon.

Generally, it's used as a cover for a baking sheet so cookies won't stick during baking; however, reviews on Amazon suggest it discolors over time. In addition, some strong flavors may permeate the silpat and persist. Fortunately, baking parchment does the job and is cheap.

So, I just put the silpat on a surface, use a minimal amount of flour, and roll out pie crusts, knead bread, and so forth. I got the commercial size baking liner, so it's big enough to take care of anything I "knead". (pun intended). Then I transfer the dough to the pan, baking sheet, or whatever. As I say, it works very well....