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.
Recipes