Angel Biscuits

I love recipes that give me some time between the start and the finish - somehow it feels like a luxury to have this beautiful food appear at the end with minimal fuss!  The work is not really less, of course, just spaced out.  I started finding these recipes and shortcuts when I had babies and could never depend on a chunk of time in the kitchen.

My new favorite recipe, courtesy of Rebecca, is angel biscuits.  They remind me more of rolls than biscuits, but the texture is delicate and melting.

I like to bake them for a breakfast bread, or serve them as dinner rolls with jam. You can't beat the freshly-baked bread scent or warm bread in your hand!

Angel Biscuits

Combine in a measure that can hold at least 2 1/2 cups and set aside:
1 Tbsp. yeast
1/2 cup lukewarm water

In a large bowl that has a lid, combine:
3 cups all-purpose flour
2 cups whole wheat flour (I bet you could increase this proportionately)
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Cut in:
3/4 cup shortening (could probably use butter or part lard)

Add to yeast mixture:
2 cups buttermilk, sour milk, kefir, or whey

Stir buttermilk mixture into flour mixture just until a soft dough forms.  Clap the lid on the bowl and refrigerate.  Keeps for a couple of weeks in the fridge.  When you want some biscuits, take a hunk of sticky dough, put it on a floured surface, sprinkle lightly with flour, and roll gently to 3/4" thickness.  Cut into rounds or cut the whole thing in a grid for square biscuits with no re-rolling.  Space apart on baking sheet. Bake at 400 F for 11-12 minutes until nicely browned and also springy to the touch.