Southern Cast Iron – September 2019

RECIPE DEVELOPMENT AND FOOD STYLING BY ANITA SIMPSON SPAIN

15 SOUTHERN CAST IRON

Breadbasket

wHiLe tHe oRiGiN oF tHe nAmE iSn’t kNoWn,

aNgEl bIsCuItS aRe a yEaStEd rOlL–bIsCuIt hYbRiD,

pErFeCt fOr sErViNg aT aNy tImE oF dAy oN yOuR tAbLe

TENDER BISCUITS

ChEeSe aNd HeRb AnGeL BiScUiTs

Makes about 13

These cheesy, herb-fl ecked biscuits are light and

fl u ff y thanks to the addition of three leaveners—

yeast, baking powder, and baking soda.

¼ cup warm water (105° to 110°)

1 tablespoon sugar

1 (0.25-ounce) package active dry yeast

2½ cups all-purpose fl our

1½ teaspoons baking powder

1 teaspoon fl aked sea salt

½ teaspoon baking soda

½ cup all-vegetable shortening, room

temperature

¾ cup whole buttermilk, room temperature

½ cup shredded sharp Cheddar cheese

½ cup shredded extra-sharp white Cheddar

cheese

2 teaspoons chopped fresh chives

2 teaspoons chopped fresh dill

1 teaspoon chopped fresh thyme

2 tablespoons salted butter, melted

Garnish: melted butter, fl aked sea salt,

chopped fresh herbs

1. In a small bowl, stir together ¼ cup warm
   water, sugar, and yeast. Let stand until mixture
   is foamy, about 5 minutes.


2. In a large bowl, whisk together fl our,
   baking powder, sea salt, and baking soda.
   Using a pastry blender, cut in shortening
   until mixture is crumbly. Stir in yeast mixture
   and buttermilk just until dry ingredients are
   moistened. Stir in cheeses and herbs just until
   combined.


3. Spray a 12-inch cast-iron skillet with
   cooking spray. Turn out dough onto a lightly
   fl oured surface, and knead for 1 minute. Roll
   dough to ½-inch thickness. Using a 2-inch
   round cutter, cut dough without twisting
   cutter, and place in prepared skillet. Loosely
   cover with plastic wrap, and let stand in a
   warm, draft-free place (75°) until slightly
   risen, 45 minutes to 1 hour.


4. Preheat oven to 400°.


5. Brush dough with melted butter.


6. Bake until golden brown, 12 to 14 minutes.
   Brush with additional butter and sprinkle with
   salt and herbs, if desired. Serve warm.