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Angel Biscuits

Annie Reeves
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When she isn't scoping out the South's newest hangs, you can find her teaching CycleBar classes or eating queso at her neighborhood Mexican spot.

by

Kevin Johnson
The Grocery, Charleston, SC

Angel Biscuits

“My mother’s cooking never inspired new gastronomic heights, mainly as a product of when I grew up. The ’70s were the age of tuna noodle casserole (my absolute favorite) and canned pears on iceberg leaves filled with cottage cheese and topped with a cherry. However, two things that I have received from my mother, and another from my great grandmother, that are used regularly: her grits casserole has been a staple at Christmas breakfast for ages and my great grandmother’s angel biscuits have also been a staple at Christmas breakfast. The biscuits are now a staple at the Grocery’s brunch.”

Angel Biscuits

Angel Biscuits
 
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Ingredients
  • 5 cups soft white flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces shortening, diced and chilled
  • 5 ounces butter, diced and chilled
  • 1 package dry yeast
  • ¼ cup warm water
  • 2 cups buttermilk - maybe a little more
Instructions
  1. Bloom yeast in water; stir to dissolve.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
  3. Cut in butter and shortening with a fork or pastry cutter.
  4. In a separate bowl, combine bloomed yeast and water mixture with buttermilk.
  5. Make a well in the center of the flour mixture.
  6. Pour buttermilk into center of well.
  7. Slowly incorporate flour into liquid a little at a time (I prefer a wooden spoon). Don't grab too much of the flour at once. The trick is to slowly mix together in a fluid motion to incorporate as smooth as possible, with as little agitation to the dough as you can.
  8. Once incorporated, turn onto a lightly floured board or counter. Pat down into a large rectangle about 1” thick. Carefully fold about a third of the dough into the center. Fold the other third from the other side into the center. Pat down again and repeat.
  9. Cut into desired size using a floured cutter.
  10. Place onto lightly greased pan, or a parchment lined pan without spray works best.
  11. Preheat oven to 425°.
  12. Cover loosely with plastic wrap and allow to sit at room temperature for about 20-30 minutes.
  13. Bake for about 10 to 12 minutes depending on size of biscuit. They should be puffy, soft and deep golden brown.

 

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