angel biscuits

How To Make angel biscuits

• Step 1
  Whisk the flour, granulated sugar, salt, baking powder, and baking soda in a large bowl.
• Step 2
  Mix the active dry yeast with the warm water. Cover the bowl with plastic wrap and let it bloom for 5-10 minutes. If it does not bubble and bloom, discard the mixture and try with fresh packets of yeast.
• Step 3
  Using a box grater, shred the butter into the flour mixture, stirring several times to keep the butter from clumping.
• Step 4
  Add the yeast mixture to the buttermilk. Slowly stir it into the flour mixture until combined.
• Step 5
  The dough will be shaggy and sticky.
• Step 6
  Gently pat the dough out to 1 inch on a lightly floured surface or a dough mat.
• Step 7
  Fold the dough into thirds like a book.
• Step 8
  Pat it back out and fold it again. Gently pat it back out to 1 inch.
• Step 9
  Cut the biscuits with a 2 1/4-inch biscuit cutter. Do not twist the biscuit cutter.
• Step 10
  Place them in a couple of greased cast-iron skillets with the sides of the biscuits touching. I use a 12-inch and an 8-inch cast-iron skillet.
• Step 11
  Cover the skillet with plastic wrap and let the dough rise for an hour.
• Step 12
  Preheat the oven to 400 degrees. Brush the tops of the biscuits with melted butter. Bake for 15-17 minutes or until golden brown.
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