Sourdough Angel Biscuits
Equipment
- 12" cast iron skillet
- food processor with shredding blade (or a box grater)
- pastry cutter and biscuit cutter
Ingredients
- 1 (18 gram) packet Red Star Platinum Instant Sourdough Yeast
- 1/4 cup warm water (115F)
- 5-1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1-1/2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable shortening (Crisco)
- 3/4 cup frozen grated unsalted butter
- 1-2/3 cup (full fat) buttermilk
- 2 tablespoons melted butter
Instructions
- Mix contents of sourdough yeast with 1/4 cup warm water. in a large mixing bowl.
- Stir in the flour, sugar, salt, baking powder and baking soda.
- Use a pastry blender or forks to mix shortening into the flour mix until crumbly.
- Shred frozen butter using a shredder disk on a food processor or a box grater.
- Gently mix in the frozen butter shreds trying to handle with your hands as little as possible.
- When dough comes together, pat it out on a lightly floured surface, patting with your hands rather than rolling.
- Grease a 12-inch cast iron skillet or other suitable baking pan with shortening.
- Cut out biscuits with a cutter and fit into the prepared pan.
- Place in a proofer at 100F (I use the proof setting on my toaster oven) or place in another warm draft free place and allow to rise for about 30-40 minutes.
- While dough proofs, preheat over to 400F.
- Brush tops of proofed biscuits with melted butter; bake 30 minutes or until lightly browned.
- Brush with any remaining melted butter and place until the broiler for a couple of minutes to crisp up the top.
Notes
From the kitchen of palatablepastime.com
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