Herbed Angel Biscuits

Name: Herbed Angel Biscuits
Yield: 24
Ingredients: 1 package active dry yeast (2¼ teaspoons); ½ cup warm water (105°F to 115°F); 5 cups all-purpose flour; 1 cup shredded sharp Cheddar cheese; ¼ cup granulated sugar; 2 tbsp chopped fresh Italian herbs (parsley, sage, rosemary and/or basil); 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; ½ cup vegetable shortening; 2 cups buttermilk; 1 beaten egg white; Fresh herb leaves

Angel biscuits are leavened by yeast, baking soda and baking powder to ensure light, well-risen biscuits with flavor and texture.

Angel biscuits are leavened by yeast, baking soda and baking powder to ensure light, well-risen biscuits with subtle yeast-roll flavor and texture. Pair these moist, Cheddar-herb biscuits with steaming vegetable soup or a creamy chowder.

Makes 24 servings

Ingredients

1 package active dry yeast (2¼ teaspoons)
½ cup warm water (105°F to 115°F)
5 cups all-purpose flour
1 cup shredded sharp Cheddar cheese
¼ cup granulated sugar
2 tbsp chopped fresh Italian herbs (parsley, sage, rosemary and/or basil)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup vegetable shortening
2 cups buttermilk
1 beaten egg white
Fresh herb leaves

Directions

In a small bowl dissolve yeast in warm water; let stand 5 minutes.
In a large bowl stir together flour, cheese, sugar, herbs, baking powder, baking soda and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add yeast mixture and buttermilk; stir just until blended and a sticky dough begins to form. Cover and chill 1 hour.
Preheat oven to 425°F. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface. Using floured hands, knead briskly for 8 to 10 strokes. Roll or pat dough to ½-inch thickness. Cut with a floured 2½-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on prepared baking sheet. Brush with egg white. Top with desired herb leaves. Bake 10 to 12 minutes or until golden. Serve hot.