Angel Biscuits

[Olga Drozd]

ANGEL BISCUITS:

In the South, riz biscuits refer to any biscuit that contains yeast.  Riz (or riz'd) biscuits are the same as angel and bride's biscuits. To make the biscuits even lighter, some Southern cooks substitute lard for the shortening, and to achieve a slight exterior crispness from top to bottom, they brush the biscuits with melted butter, bake them a few minutes in the bottom of the oven, then finish them off on the middle rack.  Wrapped lightly in plastic, this dough will keep about two days in the refrigerator.

1 Tablespoon active dry yeast (1 envelope)
1/4 cup warm water

2 1/2 cups all purpose flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled vegetable shortening (OR 1/4 cup shortening and 1/4 cup butter)
1 cup buttermilk - room temperature and shake container before using

In a small bowl, combine the yeast and warm water, stir, and set aside to proof.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Add the shortening and cut it in with a pastry cutter or rub with your fingertips till the mixture is mealy.  Add the yeast mixture and buttermilk and stir with a fork just till a soft, sticky dough forms.

Transfer the dough to a lightly floured work surface, form into a ball, roll out 1/2 inch thick, and cut out rounds with a 2-inch biscuit cutter. Cut rolled biscuit dough with a cutter that has been dipped in flour, then tap sharply to remove excess flour.  Cut biscuit with a firm downward pressure.  Roll the scraps together and cut out more rounds.  Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray.  Arrange the rounds close together on a baking sheet, cover with a clean kitchen towel, and let rise in a warm area about 1 hour.

Preheat the oven to 400º F.

Bake the biscuits in the center of the oven till golden brown, 12 to 15 minutes.  Makes about 20 biscuits.