Angel Biscuits

"YUM, VERY YUM!" was what my 11 year old G said. As soon as she devoured the last piece of the batch, she ordered, "U should make another batch of these!". I am with her 101%! These have got to be the lightest and scrummiest biscuits ever. Just heavenly. These are in a league of their own and befit the name Angel Biscuits indeed.  Unlike any regular biscuits, yeast is used and overnight resting in the fridge is required. So if you ever want to taste a piece of bread heaven, you gotta be patient and prepare the dough a day ahead. Patient pays - in this case, divinely!

Thanks to Happy Flour who tried out the recipe and shared the wonderful result in her blog. Original recipe from Fresh with Anna Olson- Retro 50's Meal (season 2).

Note:

I've made 2 batches of these Angel Biscuits in one week. The first batch I used Golden Churn Butter and  the second batch with Anchor Butter.  I must stress that the quality of butter you use will make a mile of difference in the taste of these biscuits.  In this case the Golden Churn Butter wins hands down! I think from now on, I will use only Golden Churn Butter for my bakes.

Angel Biscuits Recipe

(yield about 8 biscuits)

Ingredients 

• 2g instant dry yeast (about 3/4tsp)
• 30g sugar
• 1tbsp warm water (body temperature) (Omitted this)
• 190g plain flour
• 1/4tsp baking soda
• 1/4tsp baking powder
• 1/4tsp salt  (reduced to 1/8 tsp)
• 60g cold unsalted butter, cut into pieces (I used salted butter)
• 120g buttermilk (I used 120g water + 2 tablespoons buttermilk powder)

Method:

1. Stir yeast, a pinch of the sugar and 1 tbsp water (I used 1 tbsp water from the 120g water) together and set aside while preparing other ingredients. 
2. Sift flour, remaining sugar, baking soda, baking powder and salt into a large bowl. (I've added buttermilk powder in this step)
3. Cut the butter into the flour until it’s a rough crumbly texture.
4. Stir the yeast mixture into the buttermilk (120g water minus 1 tbs) and add it all to the flour.
5. Mix until a sticky dough comes, wrap and chill overnight.
6. The next day, preheat oven to 220 deg C.
7. On a generously floured surface (dough will be sticky), roll out dough to 1cm thick and fold dough over in half, pressing down gently.
8. Using a 5 cm round cutter, cut out biscuits and place on a greased tray (I didn't grease. Instead, lined my tray with non-stick baking paper).
9. Bake 10-12 mins, until just lightly browned.
10.Remove from tray and cool on a wire rack.
11.Serve biscuits warm or freeze and re-heat to serve later.