Angel Biscuits

2 dozen

This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.


  • 6 cups all-purpose flour, plus more for dusting

  • 2 teaspoons sugar

  • 1 teaspoon baking soda

  • 1 tablespoon baking powder

  • 1 ½ teaspoons coarse salt

  • 1 package (¼ ounce) active dry yeast (1 scant tablespoon)

  • ¼ cup warm water

  • 1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees

  • 2 cups buttermilk, room temperature


  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. 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. 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.

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