Ethereal Buttermilk Biscuits or Angel Biscuits

[Olga Drozd]

Ethereal Buttermilk Biscuits

There are three leavening agents in this recipe--yeast, baking powder, and baking soda--and a second rising give these biscuits their ethereal lightness of being.  Start them the night before so the dough has time to rise for 8 hours in the refrigerator.  The biscuits need a second rising of 1 hour after being cut into shape.

1 1/2 teaspoons active dry yeast
1/3 cup warm water
1/2 teaspoon sugar
1/4 teaspoon ground ginger (optional) as a dough enhancer

1 1/2 cups unbleached white flour
1 1/2 cups whole wheat pastry flour (found in health stores or bulk barn)
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup butter or margarine, softened
1/2 teaspoon baking soda
2 Tablespoons honey
1 1/3 cups buttermilk (shake container well before using)

Stir the yeast into the warm water along with the sugar and the ground ginger if using.  Set it aside until it foams, about 10 minutes.

Meanwhile, combine the flours, baking powder, and salt in a medium size bowl, mixing well.

Cut the butter into the flour mixture with a pastry blender until it resembles coarse cornmeal.

In another bowl, beat the baking soda with the honey and buttermilk.

Pour the yeast and buttermilk mixtures into the flour mixture, stirring just until combined.  Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight, until doubled in size.

About an hour and a half before serving, knead the dough lightly on a floured surface, and roll it into a 1/2-inch thickness.  Grease two baking sheets.

Dip a 2 1/2 inch biscuit cutter or jar lid in flour and cut out the biscuits, flouring the cutter again as needed.  Reroll the dough, and cut out as many biscuits as you can.

Place the biscuits 2 inches apart on the prepared baking sheets, cover with plastic wrap, and let them rise in a warm place for about an hour, until doubled in size.

Preheat the oven to 400º F.

Uncover the biscuits, and bake them for 12 to 15 minutes, until golden.  Serve warm. Makes about 16 to 18 biscuits. Serve with sausages and gravy, fried eggs and cheese, with preserves, soups and stews or just with a lot of butter.