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Angel Biscuits





These irresistible treats bring the best of two worlds: the softness of a yeast roll, and the flakiness of a biscuit! They take a little more time than a traditional southern biscuit, but are well worth the wait! 



 

    * 10 1/2 ounces All-Purpose Flour (2 ½ cups)

    * 2 teaspoons instant yeast

    * 7/8 ounce sugar (2 TBSP)

    * 3/4 teaspoon salt

    * 2 1/2 teaspoons baking powder

    * 1 5/8 ounces vegetable shortening (1/4 cup)

    * 2 ounces cold butter, cut into pats (1/4 cup)

    * 8 ounces room-temperature milk (1 cup)

   

Directions:

 

1) Whisk together the flour, yeast, sugar, salt, and baking powder.

 

2) Add the shortening, mixing till evenly crumbly.

 

3) Add the butter, mixing till roughly combined. Pea-sized bits of butter can remain.

 

4) Add the milk and gently mix till just combined; DON’T BEAT!  The dough will be quite wet.

 

5) Transfer the dough to a well-floured work surface, quickly and gently pat it into a 7" diameter, 1"-thick circle.

 

6) Use a 2" round biscuit cutter to cut 16 biscuits. Place them close together on a lightly floured or parchment-lined tray or baking sheet. Cover with lightly greased plastic wrap or the cover of your choice, and allow the biscuits to rest at room temperature for 1 hour.

 

7) After an hour, cover the biscuits with plastic wrap, and place the pan in the freezer for at least 1 hour.

 

8) When ready to bake, preheat the oven to 400°F for 40 minutes.

 

9) Remove the biscuits form the freezer, remove the plastic, and space them on a parchment-lined baking sheet.

 

10) Bake the biscuits for 16 to 18 minutes, till they're golden brown.

 

11) Remove from the oven, and brush with melted butter, if desired.



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