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Angel Biscuits
Preparation info
- Makes
24
biscuits - Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
Angel biscuits get their name because they’re lighter than air. Letting the dough rise overnight is well worth the wait. Using yeast helps create the fluffy texture, while the buttermilk gives these biscuits their Southern charm.
Ingredients
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Method
Stir yeast, a pinch of the sugar and water together and set aside. Sift flour, remaining sugar, baking soda, baking powder and salt into a large bowl. Cut the butter into the flour until it’s a rough crumbly texture. Stir the yeast mixture into the buttermilk and add all to the flour. Mix until a sticky dough comes together, wrap and chill overnight.
The next day,