Angel Biscuits

Ingredients

• 1 cup buttermilk, heated to 110 degrees
• 2 ½ teaspoons rapid rise or instant yeast (1 package)
• 2 ½ cups flour, plus extra for work surface
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 tablespoons vegetable shortening, cut into ½ inch pieces and chilled
• 2 tablespoons unsalted butter, melted

Directions

1. Adjust oven racks to upper and lower middle positions and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Line 2 baking sheets with parchment paper.
2. Stir buttermilk and yeast together until dissolved.
3. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, baking powder, baking soda, sugar, and salt on low speed until combined.
4. Add shortening and mix until just incorporated, about 1 minute.
5. Slowly mix in the buttermilk mixture until the dough comes together, about 30 seconds.
6. Fit the mixer with the dough hook and mix on low speed until the dough is shiny and smooth, about 2 minutes.
7. On a lightly floured surface, knead the dough briefly to form a smooth ball. Roll the dough into a 10 inch circle, about ½ inch thick.
8. Using a 2 ½ inch biscuit cutter dipped in flour, cut out rounds and transfer to the prepared baking sheets. Gather the remaining dough, pat into a ½ inch thick circle, and cut remaining biscuits; transfer to the baking sheets.
9. Cover the dough with kitchen towels and place in the warm oven. Let rise until doubled in size, about 30 minutes.
10. Remove the baking sheets from the oven and heat the oven to 350 degrees. Once fully heated, remove the kitchen towels and bake until the biscuits are golden brown, 12 to 14 minutes, switching and rotating the sheets halfway through baking.
11. Remove from the oven and brush the tops with the melted butter. Serve.