Watercress Angel Biscuits

Name: Watercress Angel Biscuits
Yield: makes about 1 dozen 2 to 2 1/2 inch biscuits
Ingredients: 2 teaspoons active dry yeast (from one 1/4-ounce envelope); 1 teaspoon sugar; 1/4 cup warm water (105°F to 115°F); 3 cups self-rising flour (see Know-how, page 53); 1/2 teaspoon kosher salt; 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces; 1/4 cup vegetable shortening; 1/2 cup chopped fresh watercress leaves or arugula, washed and drained; 1 cup well-shaken buttermilk; 2 tablespoons unsalted butter, melted

December 14, 2011

With the airiness of dinner rolls and the flaky, buttery layers of traditional biscuits, angel biscuits—which get their extra lift from a little yeast—truly deserve their celestial name. I add chopped watercress for its mild peppery flavor and a pop of color.

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