Herbed Angel Biscuits

Tender, cheesy biscuits flavored with aromatic Italian herbs, lightly golden on top, and soft inside—ideal for a savory breakfast or as a flavorful accompaniment to any meal.

Recipe Information

Total Time:

Yield:

24 biscuits

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 tablespoons chopped fresh Italian herbs (parsley, sage, rosemary and/or basil)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon 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 for 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 for 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 for 10 to 12 minutes or until golden. Serve hot.