Angel Biscuits Recipe

Proof The Yeast

1. In the bowl of a stand mixer fitted with a whisk attachment combine water, 1⁄4 c milk, 2 tsp of sugar and yeast and whisk to combine. 
2. Proof for 5 minutes, until bubbly.

Prepare Rest of Ingredients

1. In a separate bowl, combine the remaining milk and lemon juice. Set aside.
2. In a separate large mixing bowl add flour, salt, baking powder and baking soda and whisk to combine.
3. Add the butter and shortening to the bowl with the flour mixture.
4. Cut in the butter into the flour mixture using a pastry cutter or a fork.
5. After the yeast has proofed, add milk/lemon juice mixture and sour cream to the stand mixer bowl. Whisk to combine.
6. Remove the bowl from the stand mixer and pour it into the flour mixture bowl.
7. Mix to combine.

Fold The Dough

1. Turn the dough out onto a clean, floured surface.
2. Fold the dough together until it is no longer sticky, but still soft. (You may need to add in an additional 1⁄2 cup to 3⁄4 cup of flour to prevent the dough from being too sticky.)
3. Once the dough is no longer sticky, press it out into a 1⁄2" thick rectangle.

Make The Biscuits

1. Use a 3-4" biscuit cutter to cut out as many biscuits as possible.
2. Place the biscuits onto a large well greased baking sheet with a lip or 2 medium sized baking sheets.
3. Fold remaining dough together and press out. Cut out as many biscuits as possible with the remaining dough. You should get around 32 biscuits total.
4. Cover and let rise for 1 hour.

Bake The Biscuits

1. Towards the end of the rising time, preheat the oven to 400°.
2. Once the biscuits have risen, brush the tops of the biscuits with heavy cream and place in the preheated oven on the middle rack.
3. Bake for 18 minutes, until golden. Once baked, remove the biscuits from the oven and place on a wire cooling rack.
4. Brush the tops of the biscuits with melted butter.
5. Serve the biscuits while warm.