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Angels Biscuits

Recipe by Anna Olson from Fresh

Makes 24 biscuits

Angel Biscuits get their name because they’re lighter than air and worth waiting to let the dough rise overnight. Using yeast helps create the fluffy texture, while the buttermilk gives these biscuits their southern charm.

Ingredients

2 ½ tsp (1 pkg) instant dry yeast
¼ cup sugar
3 Tbsp warm water (body temperature)
6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 cup cold unsalted butter, cut into pieces
2 cups buttermilk

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Method

Stir yeast, a pinch of the sugar and water together and set aside. Sift flour, remaining, sugar, baking soda, baking powder and salt into a large bowl. Cut the butter into the flour until it’s a rough crumbly texture. Stir the yeast mixture into the buttermilk and add all to the flour. Mix until a sticky dough comes together, wrap and chill overnight.
The next day, preheat oven to 425F (220C). On a generously floured surface (dough will be sticky), roll out dough to ½-inch (1 cm) thick and fold over, pressing down gently. Using a 2-inch (5 cm) round cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake 10 to 12 minutes, until just lightly browned.
Serve biscuits warm or freeze and re-warm to serve later.

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What do you think?

Afiqah December 2010

if i forgot to mix in the baking powder , will it ruin the whole thing ?

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Greta December 2010

This is a super biscuit recipe, Anna. You are an exceptional chef! My family LOVES anything I make from your recipes....Greta

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