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Angel Biscuits

This delicious recipe is from the November 2001 issue of Martha Stewart Living.

  • yield: Makes 2 dozen

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Ingredients

  • 6 cups all-purpose flour, plus more for dusting
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 package (1/4 ounce) active dry yeast (1 scant tablespoon)
  • 1/4 cup warm water
  • 1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees
  • 2 cups buttermilk, room temperature

Directions

  1. Step 1

    In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt; set aside. Sprinkle yeast over water; let stand until creamy looking, about 5 minutes.

  2. Step 2

    In a medium bowl, combine 1 cup flour mixture, yeast mixture, melted butter, and 1 cup buttermilk; stir to combine. Add remaining flour mixture and buttermilk alternately, stirring between additions. When a sticky dough forms, cover with plastic wrap, and refrigerate for 2 hours.

  3. Step 3

    Preheat oven to 450 degrees. Remove dough from refrigerator, and turn out onto a lightly floured work surface. Knead a few times; roll to a 1/2-inch thickness. Cut out with a 2 1/4-inch round biscuit or cookie cutter; place on baking sheet about 1 inch apart. Bake until golden on top and done in the middle, 12 to 15 minutes. Remove from oven; transfer to a wire rack to cool. Serve warm.

Source
Martha Stewart Living, March 2006

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Reviews (4)

  • pussy1 16 Feb, 2009

    My sister made these biscuits with a meat / cheese mixture melted under the boiler at christmas - fabulous- fabulous. They freeze well. Make a batch for unexpected company. Wonderful. Catherine Morris Saint John Canada

  • whiterose1963 1 Feb, 2008

    Delicious, but due to allergetic reaction to the buttermilk, cannot make them for myself. I will however make them for friends, visitors. Good recipe.

  • whiterose1963 1 Feb, 2008

    Delicious, but due to allergetic reaction to the buttermilk, cannot make them for myself. I will however make them for friends, visitors. Good recipe.

  • joanfromvirginia 21 Jan, 2008

    Omigosh...these are the lightest, most wonderful biscuits I've ever had or made. They taste like the biscuits from Cracker Barrell restaurant. Simply wonderful and well worth the wait. I was afraid about using yeast for the first time, but it was simple, really, and oh so good. Love them!! They are perfect.