Buttery Lemon Angel Biscuits
 Source Internet Recipe Added: 11/21/2012
|
|
|||
Stir yeast into 1/2 cup tepid water in a small bowl. Stir to dissolve. In a large measuring cup, add milk and lemon juice. Set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add lemon zest and rub it through the dry mixture with fingers. Cut butter into about 16 small cubes and add to flour. Use fingers to work the butter through the dough until it resembles large crumbs. Add yeast mixture and the milk with lemon juice. Quickly stir to combine. Stir just until moist, folding flour mixture up from the bottom to thoroughly combine.
Cover and refrigerate dough for at least 2 hours, and up to 24 hours. Heat oven to 450°F. Turn refrigerated dough onto a heavily floured surface. Knead lightly a few times, or until dough becomes smooth enough to pat out easily. Pat dough out to a 3/4-inch thickness and cut into rounds with a biscuit cutter. Place on ungreased baking sheet and bake 12 minutes or until golden. Serve warm with jam and butter. |
||||
| Notes These are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. They are foolproof, easy to make, and perfect for making ahead of time. Angel Biscuits have also been called "bride biscuits" because their combination of three different leavening agents means that they are foolproof and reliable — they will always rise, even for an inexperienced cook. The recipe for Maritime Biscuits (below) is particular to the Maritime Provinces of Canada. | ||||
| Websites | ||||
