pat's Recipe

Angel Biscuits ML

Category: Biscuits

1 package active dry yeast
5 cups all-purpose flour, plus 1/2 cup more
for surface
1/4 cup sugar
2 tablespoons baking powder
1 1/2 tsp salt
2 sticks unsalted butter
2 cups buttermilk

In a small bowl, dissolve yeast in 1/4 cup warm water (100 to 110 degrees) and set aside. In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture. Add buttermilk and reserved yeast mixture and mix well to form a light, fairly wet dough.
Sprinkle 1/4 cup flour on work surface. Divide dough in half and roll out 1 piece into a 1/2-inch-thick 9-by-18-inch rectangle. Cut into 6 three-inch squares. Repeat with remaining flour and dough for a total of 12 biscuits. Place biscuits, just touching, on a nonstick baking sheet; cover loosely with plastic wrap and refrigerate overnight to rise.
Preheat oven to 400 degrees. Meanwhile, remove biscuits from refrigerator and let sit for 10 minutes. Bake biscuits until golden brown, 15 to 20 minutes.

Makes 12 biscuits.