Oh-so-fluffy and buttery, these Herbed Angel Biscuits are bursting with fresh herbs like dill, sage, and thyme.
Herbed Angel Biscuits
- 2 teaspoons granulated sugar
- 1½ tablespoons warm water (105° to 110°)
- 1 teaspoon active dry yeast
- 2¾ cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup vegetable shortening, cubed and chilled
- ¼ cup cold salted butter, cubed
- 1 cup whole buttermilk, cold
- ¼ cup chopped mixed fresh herbs (such as dill, basil, sage, and thyme)
- 2 tablespoons salted butter, melted
- Mixed fresh herb leaves (such as dill, sage, and thyme)
- Line a baking sheet with parchment paper.
- In a small bowl, stir together sugar, 1½ tablespoons warm water, and yeast. Let stand until mixture is foamy, about 5 minutes.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Using your fingers or a pastry blender, cut in shortening and cubed butter until mixture is crumbly. Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Stir in chopped herbs.
- On a lightly floured surface, turn out dough and roll to 1-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°) until puffed and nearly doubled in size, 30 minutes to 1 hour.
- Preheat oven to 400°.
- Brush biscuits with melted butter. Top with herb leaves such as dill, sage, and thyme (basil browns too much). Bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.
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