Angel Biscuits Recipe : Easy Biscuits Made with Yeast
High and light, these angel biscuits are buttery bites of goodness. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days. Let rise for 15 to 30 minutes before baking if the dough is cold.
Dissolve the yeast in warm water with 1 tablespoon of the sugar.
Set aside.
Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
Use a grater to grate in the cold butter.
Stir until the grated butter is covered with flour.
Stir in the warm buttermilk and yeast mixture.
Mix gently until it forms a dough but don't over mix.
Knead lightly until the dough is smooth.
Roll out gently and cut with a round cutter.
Place biscuits on parchment or silpat, cover with a kitchen towel, and let rise in a warm place for 8 to 10 minutes... or as much as 30 minutes.
Brush the tops with melted butter if desired.
Bake for 12 to 15 minutes, or until light, golden brown.
Serve hot!
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Notes
My "Biscuit cutter" is a tomato paste can that I've cut both ends out of. It makes perfect biscuits as far as I'm concerned, although my husband says they are too small. I prefer "petite". If you use that size cutter you'll get 18 to 24 biscuits.