Angel Biscuits
Ingredients
-
2 (¼-oz) envelopes of active dry yeast (4½ tsp. total)
¼ cup warm water (100°F to 110°F)
5 cups unbleached all-purpose flour, plus more for dusting
2½ tbsp. sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 sticks (1 cup) unsalted butter, cut into small pieces; plus 1 stick (½ cup) unsalted butter, melted and cooled
2 cups buttermilk
Preparation
Preheat the oven to 450°F. Line a baking sheet with parchment and set aside.
Combine the yeast and warm water in a medium bowl. Let stand until foamy, about 10 minutes.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or your fingers, cut in the butter pieces until the mixture resembles coarse meal. Stir in the yeast mixture and buttermilk. Turn out onto a floured board and knead the dough until it is smooth and no longer sticky.
Roll out the dough to a ½-inch thickness. Cut out shapes with a knife or biscuit cutter and set on the baking sheet. Brush the tops with the melted butter and bake until lightly golden, 10 to 12 minutes.
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