Recipe 2 of 5: Angel Buttermilk Biscuits

The thing that gets me excited about these biscuits is that the uncooked dough really does keep in your fridge for a full week. I made some to go with our taco soup one night (admittedly not the best pairing but still delicious) and only used a portion of the dough. The rest I stored in the fridge and used bit by bit over the course of the week. Each time they tasted as fresh as the first batch. It was so nice to simply pull off a hunk of dough, roll it out, and bake whenever I needed (ok wanted) an extra starch to go with our meal that week.
{And a tip on the buttermilk: I do so hate to hate to buy a carton of buttermilk for only one recipe and then watch the rest go to waste because I don’t use it in anything else. The good thing about this recipe is that it actually uses a good bit of buttermilk. Still, there will be some leftover in the carton. You have two options: You can always bake something else with buttermilk . . . or . . . You can always substitute 1 cup milk plus 1 Tbsp lemon juice or vinegar -let stand 5 minutes before using- or 1cup of plain yogurt for every cup of buttermilk a recipe calls for if you prefer.}

Angel Buttermilk Biscuits 
1 package (2 1/4 tsp) active dry yeast


1/4 C warm water
1/4 C sugar, divided 
6 C all-purpose flour, plus more for surface and rolling pin 
1 Tbsp baking powder 
1 tsp baking soda 
1 tsp fine sea salt 
1 C vegetable shortening 
2 C buttermilk 
3 Tbsp unsalted butter, melted 



  1. In a liquid measuring cup, combine yeast, water, and 1 tablespoon sugar. Set aside until mixture becomes creamy and foamy, about 5 minutes.
  2. Meanwhile, in a large bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut shortening into dry ingredients until mixture resembles coarse meal.
  3. Add yeast mixture and buttermilk and stir until dough just comes together. Turn dough out onto a lightly floured work surface and knead 5 or 6 times; dough should be soft and moist. Return dough to bowl, cover bowl with plastic wrap, and refrigerate overnight or up to 1 week.
  4. Turn dough out onto a heavily floured work surface. Knead dough about 10 times. Using a lightly floured rolling pin, roll dough out to 1/3-inch thickness. Using a 2 1/4-inch round cutter, cut biscuits as close together as possible. Gather dough scraps and place one on top of the other. Knead and roll out dough again. Stamp out as many biscuits as possible. Discard remaining scraps.
  5. Arrange biscuits, with sides touching, on an ungreased baking sheet. Brush with melted butter and set aside to rise in a warm place for about 30 minutes.
  6. Meanwhile, preheat oven to 425 degrees F. Bake biscuits until golden brown, 10 to 12 minutes. Serve warm.
They’re so light they really do live up to their name!

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