Parmesan-Herb Angel Biscuits Recipe
"Like a cross between a buttermilk biscuit and a Parker House roll, these tender, buttery biscuits have added flavor from fresh rosemary and thyme and nutty Parmesan cheese. Brush the biscuits with extra butter and serve warm—we’re sure they will earn a permanent spot in your Thanksgiving bread basket. The dough can be made up to 1 week in advance; and stored in the refrigerator. Honestly, these angel biscuits come by their name because they taste like they’re sent right from heaven to our plate!..."
INGREDIENTS
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1/2 cup warm water (100°F to 110°F)
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1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
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1 teaspoon plus 1 Tbsp. granulated sugar, divided
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5 cups all-purpose flour, plus more for rolling out dough
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1 tablespoon baking powder
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1 1/2 teaspoons salt
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1 teaspoon baking soda
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4 ounces Parmesan cheese, grated (about 1 cup), divided
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1 tablespoon chopped fresh thyme
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1 1/2 teaspoons chopped fresh rosemary
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1/2 cup cold salted butter, cubed
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1/2 cup cold vegetable shortening, cubed
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2 cups whole buttermilk
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6 tablespoons salted butter, melted and divided
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