GRANDFATHER MAYNARD'S FLUFFY ANGEL BISCUITS

 

GRANDFATHER MAYNARD'S FLUFFY ANGEL BISCUITS

Grandfather Maynard always found that people preferred his mother's Angel Biscuits, but this was sometimes a break in the routine.  

¼ cup warm water (105 to 110 F)

2 packages of active dry yeast

¼ cup sugar

6 cups all purpose flour

4 teaspoons of kosher salt

2 teaspoons of baking powder

1 teaspoon of baking soda

1 cup unsalted butter, cubed

2 cups whole buttermilk

2 tablespoons unsalted butter, melted

 

1.       In a small bowl, stir together ¼ cup of water and the yeast. 

2.       Add ¼ cup sugar and stir until dissolved.

3.       Let stand until the mixture is foamy, about 5 minutes

4.       In a large bowl, whisk together the 6 cups of flour, the 4 teaspoons of salt, the 2 teaspoons of baking powder and the 1 teaspoon of baking soda. 

5.       Cut in the one cup of butter, cutting into smaller portions as you add to the bowl of flour mix.

6.       Add the yeast mixture, slowly combining with the flower mix.

7.       Slowly add the 2 cups buttermilk.  Dough will be sticky.

8.       Cover and refrigerate overnight.

9.        Line 2 baking sheets with parchment paper.

10.   Turn out the dough onto a lightly floured surface and pat into 1-inch thick sheet of dough.

11.   Using a 2-inch cutter or glass that has been floured along the edges, form the biscuits.

12.   Re-roll the left-over dough as necessary to make more biscuits.

13.   Place the biscuits onto the prepared baking sheets and cover, leaving at room temperature for 2 to 2 ½ hours.

14.   Preheat over at 424 degrees F.

15.   Bake until golden brown, about 10 minutes. 

16.   Brush with the 2 tablespoons of melted butter.