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ANGEL BISCUTS
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Makes 12 biscuits
3/4 teaspoon active dry yeast 1 tablespoon sugar 2 cups flour 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsalted butter 3/4 cup low-fat (1.5%) buttermilk
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PREPARATIONS
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Helpful Hint: Although the biscuits are best served straight from the oven, they can be baked 1 day ahead and held at room temperature in an airtight container.
Gently re-warm in a low oven. Place 1/4 cup of warm water in a small bowl. Sprinkle the yeast and 1/2 teaspoon of the sugar on top and let stand until the mixture is foamy, about 5 minutes. Meanwhile, in a large bowl, combine the flour, the remaining 2 1/2 teaspoons of sugar, the baking powder, baking soda, and salt and stir well to blend. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the buttermilk to the yeast mixture and stir to blend. Make a well in the center of the flour mixture, pour in the buttermilk mixture, and stir until just combined. Cover with plastic wrap and set aside in a warm place for 20 minutes (the biscuit s will not double). Preheat the oven to 425 degrees F. On a lightly floured board, roll the dough into a large rectangle. Fold the two short sides of dough over until they meet in the middle, then fold one half over onto the other, making four layers that will puff during baking. Then roll into a 10 by 5 inch rectangle about 1/2 inch thick. With a two inch biscuit cutter, cut out biscuits. Gather the scraps, roll about 1/2 inch thick, and cut out more biscuits. Place the biscuits, 2 inches apart, on a nonstick baking sheet and bake for 15 minutes, or until the biscuits are lightly golden.
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