Angel Biscuits

Name: Angel Biscuits
Ingredients: 6 cups all-purpose flour, plus more for dusting; 2 teaspoons sugar; 1 teaspoon baking soda; 1 tablespoon baking powder; 1.5 teaspoons coarse salt; 1 package (¼ ounce) active dry yeast (1 scant tablespoon); 0.25 cup warm water; 1 cup (2 sticks) unsalted butter, melted and cooled to 115 degrees; 2 cups buttermilk, room temperature

3.3

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By

Martha Stewart Test Kitchen

Updated on February 8, 2021

Yield:

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.

Ingredients

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

Directions

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.
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.
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.