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Angel Biscuits

From

August/September 2007

Angel Biscuits

To ensure our Angel Biscuits recipe had a fluffy texture, we used yeast, baking soda, and baking powder. To minimize our biscuits’ oven spread, we reduced the amount of shortening typically used in most recipes, and also switched from cake flour to heartier all-purpose flour. For the biggest and fastest rise, we used instant yeast—dissolving it in warm buttermilk allowed the yeast to start working immediately and shortened the rising time, which made our Angel Biscuits recipe quicker to prepare than most other versions.

Makes 16

You will need a 2 1/2 inch round biscuit cutter for this recipe

Ingredients

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