Angel Yeast Biscuits

• Baking & Spices

  • 4 cup All-purpose flour
  • 2 tbsp Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Granulated sugar
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp White vinegar

• Dairy

  • 10 tbsp Butter, unsalted
  • 1 13/16 cup Milk

• Other

  • 2 ¼ tsp. instant (rapid rise yeast

Found on comfortablydomestic.com

Description

Ingredients

• 4 C. all purpose flour
• 2 Tbs. baking powder
• 1 tsp. baking soda
• 1 ½ tsp. salt
• 2 ¼ tsp. instant (rapid rise) yeast
• 2 Tbs. granulated sugar
• 10 Tbs. very cold unsalted butter
• 1 ¾ C. 2% milk
• 1 tsp. white vinegar
• Additional 1 Tbs. 2% milk for brushing risen biscuits

Directions

• Whisk the dry ingredients together in a large bowl: flour, baking powder, baking soda, salt, yeast, and sugar. Make a well in the center of the dry ingredients. Quickly run the cold butter through the large holes of a box grater to shred it over the dry ingredients. Gently toss the shredded butter to separate and coat with the flour mixture.
• Stir the vinegar into the milk. Gradually add 1 ½ C. of milk, lightly folding it into the dry ingredients to combine. Add additional milk, as necessary, until dough just comes together and pulls away from the side of the bowl without being overly wet or sticky. All of the milk may not be required for the dough to come together, depending on flour density and/or humidity in the kitchen.
• Turn dough out onto a clean and lightly floured work surface or pastry mat. Lightly flour the top of the dough. Then, gently flatten the dough with your hands to form a 1-inch thick rectangle. Gently knead the dough by folding it onto itself in thirds (envelope style), and then lightly flatten into another rectangle. Turn the dough a quarter turn and repeat this process 3 times. Having a light touch is the key to avoid over-working the dough or else the biscuits will be tough. Slow and gentle kneading is the key.
• Press or roll the kneaded dough into a large rectangle, ½-inch thick. Cut the biscuits as close together as possible using a 3-inch diameter biscuit cutter. Push straight down to cut the biscuits. Do not turn the biscuit cutter while cutting, as doing so will hinder the even rise of the biscuits. Piece together remaining dough and repeat the process until all of the dough is used.
• Place the biscuits onto prepared baking sheets, covering with a clean kitchen towel, and set in a warm, draft free place to rise until noticeably risen in height—about 1 hour.
• While the biscuits are rising, preheat the oven to 400 degrees F.
• Once the biscuits have sufficiently risen, lightly brush the tops with a touch of milk. Bake them for 9 to 11 minutes or until the biscuits are puffy with tops taking on a light golden hue.
• Serve warm, or cool completely on a wire rack. Biscuits store well in an airtight container at room temperature for several days; cooled biscuits may also be frozen in a zippered freezer bag for up to one month.

Nutrition