Food & Cooking Recipes Breakfast & Brunch Recipes Angel Biscuits 3.3 (134) 1 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 February 8, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print