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Angel Biscuits

  • prep: 30 mins
    total time: 35 mins
  • yield: Makes forty-eight 1 1/2-inch biscuits
Photography: John Kernick

Ingredients

  • 4 1/2 teaspoons active dry yeast (from two 1/4-ounce envelopes)
  • 1/4 cup warm water (100 degrees to 110 degrees)
  • 5 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 2 sticks cold unsalted butter, cut into small pieces, plus 1/2 stick butter, melted and cooled, for brushing
  • 2 cups buttermilk

Directions

  1. Step 1

    Preheat oven to 450 degrees. Line a baking sheet with parchment; set aside. Dissolve yeast in warm water and let stand until foamy, 5 to 10 minutes.

  2. Step 2

    Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Transfer half of mixture to a food processor and add butter. Pulse until mixture resembles coarse meal with some blueberry-size clumps. Return to remaining flour mixture in bowl and mix to combine. Make a well in center of bowl and add yeast mixture and buttermilk. Stir until a dough forms, then turn out onto a floured work surface. Knead until dough is smooth and no longer sticky, about 5 minutes.

  3. Step 3

    Roll out dough to 1/2-inch thick and cut out 1 1/2-inch rounds with a biscuit cutter. Set rounds 1 inch apart on baking sheet, brush tops with melted butter, and bake until lightly golden (do not let brown), 10 to 12 minutes. Serve warm or at room temperature.

Source
Martha Stewart Living, December 2013