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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.... Read more.
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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