Buttermilk Angel Biscuits
Makes 50 2 inch biscuits, 32 2 1/2 inch biscuits or 25 3 inch giant sandwich biscuits or hot pockets. Each 2 1/2 cups flour makes 12 2 inch biscuits.
Perfect for OAMC because dough can be refrigerated up to a week before baking, or biscuits can be baked, stored or frozen, and reheated.
3 packages (2 1/2-3 tablespoons) active dry yeast
1 cup warm water (105 to 115 degrees)
3 cups warm buttermilk (105 to 115 degrees)
OR 3 cups water plus 3/4 cup buttermilk powder
10 cups unbleached all-purpose flour
OR mix together 7 cups unbleached, 2 1/4 cups whole wheat pastry flour, 1/2 cup nutritional yeast flakes, 1/4 cup cornstarch, 1/2 cup oat bran
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 1/2-2 teaspoons salt
1/3 cup sugar, this is yeast food
1 1/2 to 2 cups shortening
If you melt the shortening, you MUST decrease the water to 1/2 cup
OR 1 cup shortening plus 1 cup butter
OR 2 1/2 cups butter
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add warm buttermilk; stir well.
Combine flour and next four ingredients in a large bowl; cut in shortening with a pastry blender until mixture resembles course meal. Add yeast mixture, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead gently 10 to 15 times or until dough is just smooth and no longer sticky. At this point you may cover it or bag in several jumbo (2 gallon) zippered plastic bags, see "storing dough".
Once dough is finished or dough cycle has completed, make what you want and store the rest. When ready to bake, roll dough to 3/4-inch thickness; cut with a floured 2-inch biscuit cutter. Cut straight down, don't twist, if you want best results. Cut close together, the less you reroll the dough, the more tender they will be.
Place biscuits on an ungreased large baking sheet, and cover with a towel. Space 1" or less for softer sides with a higher rise. They can be baked as soon as the dough is at room temperature, but for best results let rise in a warm place (85 degrees), free from drafts, 30-45 minutes or until doubled in bulk.
Preheat the oven to 400o and bake biscuits approximately 15 minutes. Thin biscuits may be baked at 425-450o for 10-12 minutes.