Buttermilk Ranch Angel Biscuits

Step 1

In a medium microwave-safe bowl, combine the softened butter, 1 tablespoon homemade ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer half of the butter to a small ramekin or bowl; cover and refrigerate the butter until ready to use. Keep the remaining ranch butter covered in the medium microwave-safe bowl at room temperature.

Step 2

In a medium bowl or a large measuring cup, combine the remaining homemade ranch seasoning with 2 cups of cold water. Refrigerate until ready to use.

Step 3

In a small bowl, stir together ¼ cup warm water, yeast, and 1 tablespoon sugar. Let the yeast bloom until foamy, about 5 minutes.

Step 4

Line 2 baking sheets with parchment paper.

Step 5

In a large bowl, combine the flour, baking powder, salt, baking soda, and the remaining 3 tablespoons of sugar. Add the cold butter and shortening, using a pastry blender to work both into the flour mixture until the butter resembles the size of large peas. Stir in the yeast and chilled ranch mixture.

Step 6

Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Roll the dough into a ½-inch thick rectangle and cut biscuits with a 2 ¼-inch round biscuit cutter. Place the biscuits on the prepared baking sheets either touching or 2 inches apart, depending on preference.

Step 7

Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until almost doubled, about 1 hour. The biscuits can also be covered with plastic wrap and placed in the refrigerator for 12 to 24 hours.

Step 8

If the biscuits were refrigerated overnight, take them out to come to room temperature. They are ready to bake when puffy and tall, 45 minutes to 1 hour.

Step 9

About 30 minutes before you’re ready to bake, preheat the oven to 425°F.

Step 10

Brush the tops of the biscuits with egg wash. Place whole parsley leaves on top and brush them with egg, if you like.

Step 11

Bake until golden brown, 18 to 22 minutes. Brush with the softened ranch butter and allow to cool slightly, at least 5 minutes. Serve warm with the remaining ranch butter.