Recipe: Spicy Sesame Angel Biscuits (using buttermilk, makes 3 1/2 dozen)

SPICY SESAME ANGEL BISCUITS

1 package active dry yeast (2 1/4 tsp)
1/2 cup warm water (105 to 115 degrees F)
1 1/2 cups buttermilk, at room temperature
5 cups flour
3/4 cup grated Parmesan cheese
1/3 cup sesame seeds, toasted
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground black pepper
1 stick butter, cut up (1/2 cup)
1/2 cup solid vegetable shortening

Stir yeast and warm water in a medium bowl until yeast dissolves. Stir in buttermilk.

TO MAKE DOUGH IN FOOD PROCESSOR:
Process flour, cheese, sesame seeds, sugar, baking powder baking soda, salt, and red and black pepper until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. Transfer to a large bowl. Add yeast mixture; stir just until a soft dough forms.

TO MAKE DOUGH BY HAND:
In a large bowl, stir flour, cheese, sesame seeds, sugar, baking powder, baking soda, salt, and red and black pepper until blended. Add butter and shortening, in small pieces. Cut in with a pastry blender until mixture resembles coarse crumbs. Add yeast mixture, stir just until a soft dough forms.

TO SHAPE AND BAKE:
Turn dough out onto a lightly floured surface and knead gently about 15 times until smooth and elastic. With a floured rolling pin, roll out dough to a 12-inch square. Cut in six 2-inch-wide strips. Cut each strip diagonally crosswise to make 7 diamond-shaped biscuits. Prick tops with a fork. Place 1 1/2 inches apart on ungreased cookie sheets, cover with a towel and let rise 45 minutes (dough won't rise much).

Heat oven to 400 degrees F.

Bake 1 cookie sheet at a time 15 minutes or until biscuits are browned. Remove to wire rack to cool.

Makes 42 biscuits
Source: Woman's Day Magazine, November 16, 1999