Angel Biscuits

Yield: 16 biscuits
Dough can be stored up to 3 weeks in the refrigerator, making this vintage recipe perfect for today’s busy cooks. Simply scoop out the amount you need. Freshly-baked bread without mixing dough every time!

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Ingredients

5 cups flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter
1 package yeast
1/4 cup warm water
2 cups buttermilk
1/2 cup butter, melted and cooled

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Directions

1. Preheat oven to 375ºF. Spray 9 x 13-inch baking dish with nonstick coating. In a large bowl, stir together flour, baking powder, sugar, baking soda and salt. Use a pastry cutter or two forks to cut in butter until evenly distributed and crumbly. Dissolve yeast in warm water, then add to buttermilk. Add buttermilk mixture to dry ingredients and mix well.
2. Roll dough to ½-inch thickness and cut out biscuits with a biscuit cutter or knife. Roll each in melted butter and place in baking dish. Bake 12 to 15 minutes or until golden brown.

Plan ahead: Prepare dough through step #1. Cover and store in refrigerator up to 3 weeks.
Dough may be rolled out and placed in baking dish up to 4 hours prior to baking; cover and refrigerate.