A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table.With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.Angel Bisbuits   Makes 11 biscuits Ingredients ¼ cup (57 grams) all-vegetable shortening ¼ cup (57 grams) cold unsalted butter 2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C) 1 teaspoon (3 grams) active dry yeast 2 tablespoons (24 grams) granulated sugar 1½ cups (188 grams) all-purpose flour 1¼ cups (156 grams) cake flour 2 teaspoons (6 grams) kosher salt ½ teaspoon (2.5 grams) baking powder ¼ teaspoon (1.25 grams) baking soda 1 cup (240 grams) whole buttermilk 2 tablespoons (28 grams) salted butter, melted Instructions Line a baking sheet with parchment paper.

Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is dissolved.Stir in sugar, and let stand until mixture is foamy, about 5 minutes.

In a medium bowl, whisk together flours, salt, baking powder, and baking soda.Place three-fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter, and pulse until mixture is crumbly with some pea-size pieces of

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