Angel biscuits are also called Bride’s Biscuits, because the extra leavening power of yeast makes them virtually foolproof-perfect for the new bride or beginner cook. A bit of whole-wheat flour is a health improvement over the original refined-flour version.
1 teaspoon active dry yeast
2 teaspoons sugar
1/4 cup lukewarm water (105° to 115°F)
1-1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter
3/4 cup buttermilk, at room temperature
1 In a small bowl, sprinkle the yeast and 1 teaspoon of the sugar over the water. Let stand until the mixture is foamy, about 5 minutes.
2 Meanwhile, in a large bowl, combine the remaining 1 teaspoon sugar, the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt, and stir well to combine. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
3 Stir the buttermilk into the yeast mixture. Make a well in the center of the flour mixture, pour in the buttermilk-yeast mixture, and stir until just combined. Cover with a dampened towel and let stand in a warm draftfree spot until doubled in bulk, about 45 minutes.
4 Punch the dough down, cover, and let rest for 10 minutes. On a lightly floured surface, with floured hands, pat the dough out to a 3/4-inch thickness. With a 2-inch round biscuit cutter, cut out biscuits. Gather the scraps, repat about 3/4 inch thick, and cut out more biscuits. (Repeat until all the dough is cut out.) Place the biscuits, 2 inches apart, on a nonstick baking sheet. Cover loosely and let stand for 15 minutes or until puffed.
5 Meanwhile, preheat the oven to 400°F. Bake the biscuits for 15 to 17 minutes, or until lightly golden. Makes 12 biscuits
Makes 12 biscuits servings.
Per biscuit: 101 calories, 2.3g total fat (1.3g saturated), 6mg cholesterol, 1g dietary fiber, 17g carbohydrate, 3g protein, 156mg sodium.