Flaky Angel Biscuits
A combination of leaveners - yeast, baking powder and soda - make these biscuits extra light. Traditionally, a big batch is made and kept refrigerated. Portions are cut off as required and baked. This same dough, rolled thinly or hand stretched and fried in olive oil or slapped on a open grill, produces terrific flatbread.
About 2 1/2 dozen biscuits
5 cups all-purpose flour
8 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
3 tablespoons sugar
1/4 cup cold unsalted butter
1/2 cup cold shortening
5 teaspoons dry yeast
1/2 cup warm water
1 3/4 - 2 cups warm buttermilk
melted butter (optional)
In a large bowl, stir flour, baking powder, salt, soda and sugar. Cut shortening into dry ingredients until crumbly and well distributed.
In a small bowl, sprinkle the yeast over the warm water and stir briefly. Allow to dissolve and swell. Add yeast and warm buttermilk to dry ingredients and toss with a fork to blend and moisten, creating a soft dough.
Cover bowl and refrigerate (at least overnight - can be kept in the fridge for a couple of weeks).
When you want fresh biscuits, remove a portion of dough. Preheat oven to 400 F.
On a lightly floured board, roll dough out to a thickness of one inch or so. Cut into rounds, wedges or squares with a knife or biscuit cutter. Brush generously with melted butter.
Place on baking sheet and brush, if desired with melted butter (or sprinkle lightly with a touch of flour). Bake until lightly browned on top, about 12-15 minutes.
Source: Betterbaking