Angel Biscuits by Twin2sTwin

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Angel Biscuits
Submitted by Twin2sTwin on July 16, 2012 at 2:54 am

DESCRIPTION
This dough keeps nicely in the refrigerator for two or three days, allowing you to have fresh biscuits on demand, very easily.

SUMMARY
Yield 0 File under Yeast Bread; Rolls; biscuits

INGREDIENTS
• 2 Tablespoons yeast
• 1/4 cup warm water
• 5 cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 2 1/2 Tablespoons sugar
• 1 teaspoon salt
• 1/2 lb. unsalted butter, cut into small pieces
• 2 cups fresh buttermilk
• 8 Tablespoons unsalted butter, melted and cooled

INSTRUCTIONS
Dissolve the yeast in the warm water and let proof.

Sift the flour, baking powder, baking soda, sugar and salt together into a large bowl. Cut in the butter until the mixture resembles course meal. (I use my Cuisinart) Stir in the yeast and buttermilk. Turn out onto a floured board and knead the dough until it is smooth and no longer sticky.

Place the dough into a buttered, straight sided container with a lid. Place in the refrigerator for one hour.

Preheat the oven to 450 degrees.

Butter a baking sheet, or line it with parchment paper, and set aside.

Roll out the dough to a thickness of 1/2 inch, and cut out rounds with a 2" biscuit cutter. Set the biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter, and allow to rise until doubled, about one hour.

Bake until golden (they should not brown), about 12 to 15 minutes. Brush again with melted butter after removing from the oven for a nice, tender crust, if so desired.

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