Cornmeal Angel Biscuits
If you’ve been following this blog for a while, you’ll know that I’m always testing out new biscuit recipes, to the point where there’s a pretty good collection of them to be found in the Index. You’ll also know that I have a huge appreciation for cornmeal as a baking ingredient, and as such, there’s a pretty sizable collection of cornmeal recipes to be found here too.
I love combining my favorite ingredients together in baking and seeing what happens, and that’s pretty much what today’s recipe is doing. This isn’t the first time I’ve made cornmeal biscuits on the blog, but it is the first time I applied the angel yeast roll technique to my go-to biscuit making process.
Angel yeast rolls are very akin to parker house butter rolls that are extremely rich, and yet extremely light in texture. The only possible way to improve them is to make them in biscuit form, something I’ve been aware of for a long time thanks to my grandmother. Combining the angel roll with the biscuit really comes down to incorporating yeast into the recipe. I don’t know who thought of it originally, but it was a really good idea.
My favorite thing about this recipe are all the different textures it has. My biscuit-making techniques do their job in make it flaky, but the yeast also comes in to give it a light, inner fluffy texture that normal biscuits typically don’t have. But then the cornmeal also comes through to give it a sturdy and robustness and flavor that’s just enough to give it a really pleasant chew.
These made amazing breakfast sandwiches, they also make for really good accompaniments to hearty stews or braises, and they’re yet another winning biscuit recipe to add to the arsenal.
Cornmeal Angel Biscuits
Recipe Adapted from Southern Living
- 1 cup warm water (about 100-110 degrees Fahrenheit)
- 1 tablespoon active dry yeast
- 1 tablespoon, plus 1/2 cup white sugar, divided
- 8 cups all purpose flour, (plus more if needed)
- 2 cups plain yellow cornmeal
- 2 tablespoons baking powder
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons baking soda
- 1 cup unsalted butter, frozen
- 1 cup cold vegetable shortening, frozen
- 2 cups whole buttermilk (plus more if needed)
Pour warm water in to a medium bowl. Sprinkle the active dry yeast over the water, then sprinkle 1 tablespoon of the white sugar on top. Allow to proof for about 10 minutes, until frothy.
Meanwhile, in a large bowl, combine the flour, corn meal, salt, baking soda, remaining sugar, and black pepper and stir with a fork.
Using the large holes on a box grater, grate the frozen butter and frozen shortening directly into the dry ingredients. Stir together until evenly combined.
Make a well in the center of the bowl. Pour in the buttermilk and stir together with the fork first, then use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.
Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
Use a bench scraper or a large knife to divide dough in half. Stack one half on top of each other, then roll into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).
Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface.
Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.
Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.
Spray the tops of the biscuits with cooking spray, or brush with melted butter and place in oven.
Bake for 25-30 minutes, until golden brown. (You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.)
Sharing at Fiesta Friday #437.
7 thoughts on “Cornmeal Angel Biscuits”
What beautiful texture Jess!
Thank you Dorothy–the texture is my favorite part 🙂
What kind of bread is in the two pictures of the round loaf?
Sorry, I don’t think I understand the question–they’re all the same biscuits, though most of them are squares. The last one is the ‘cathead biscuit’ that I always make last that’s essentially just the leftover scraps.
That’s what I was asking about. You have two photos of it but didn’t explain the left over scrap part.
Thanks for answering my question.