Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Angel Biscuits 3.5 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 7, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Yield: Makes forty-eight 1 1/2-inch biscuits Ingredients 4 ½ teaspoons active dry yeast (from two ¼-ounce envelopes) ¼ 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 ½ tablespoons sugar 1 teaspoon coarse salt 2 sticks cold unsalted butter, cut into small pieces, plus ½ stick butter, melted and cooled, for brushing 2 cups buttermilk Directions 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. 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. 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. John Kernick Rate it Print