Angel Biscuits

These soft biscuits are so good, with a bit of yeast flavor.  You can eat them for breakfast or serve them at dinner.  The recipe makes a bunch, but the dough stores in the fridge for a few days.  I think you could also roll and cut them, then freeze them for later. 

Here’s what you’ll need:

• 1 pkg dry yeast
• 3 Tbs. hot water
• 1 tsp. sugar
• 5 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 Tbs. sugar
• 2 sticks butter, softened
• 2 cups buttermilk (or milk that is soured with a large tablespoon of vinegar)

In a small bowl, dissolve the yeast in the hot water with the 1 tsp. sugar.

In a large bowl, mix the flour, baking powder, baking soda, salt and 3 Tbs. sugar.  Cut the butter into the flour mixture with a pastry blender or fork.  Stir in the buttermilk and yeast mixture.

Turn part of the dough out onto a floured surface. Pat it out and cut biscuits.  You can let the biscuits rise for a while at this point, or just pop them in the oven if you’re in a hurry.  Bake at 375 degrees for 15 minutes.

My biscuits in the picture are a bit flat.  I patted the dough out thinner than I wanted and then didn’t have time to let them rise.  They were still good, but I like them fluffier.

Tagged as: butter, buttermilk, flour, yeast