A classic southern Saturday morning favorite in our family is Angel "Bunny" Biscuits. They are light and fluffy and filled with flavor.
INGREDIENTS
4 1/2 teaspoons (2 packages active yeast)
3 tablespoons warm water (110 to 115°F)
5 cups sifted all-purpose flour
1/3 cup white sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup butter, cold
1/2 cup butter flavored shortening, cold
2 cups buttermilk
2 teaspoons heavy whipping cream
Additional for the final process
Extra flour for forming and cutting biscuits
3 tablespoons melted butter
DIRECTIONS
Preheat the oven to 425 degrees F.
Whisk flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved.
Let it rest for 2-5 minutes until a foam appears on top of the mixture.
Mix the 1 cup cold butter into the flour, with a pastry cutter until it has a crumble like texture. Add the buttermilk, whipping cream, and the yeast mixture.
Gently fold the flour into the wet ingredients.
Knead 10 to 15 times, until you reach the consistency of a smooth ball.
Grease a bowl lightly, transfer mixture into the bowl and cover with Saran wrap.
Place in a dark warm place 45 to 60 minutes.
Transfer the dough to a lightly floured work surface
Press down on the dough until you reach about 1 inch thickness. Repeat 3 times to form layers.
Using a 2 inch cookie cutter or wine glass cut the dough.
Press straight down and pull directly up. Do Not Twist.
Coat the bottom of a cast-iron skillet with melted butter.
Arrange the biscuits in the skillet touching, brush with melted butter.
Bake 18 - 20 minutes. The baking time will depend on the size of the biscuits.
Enjoy!
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