I give you the butteriest, flakiest biscuits you will ever set eyes on! Or wrap your mouth around.
One of the best things about them is you can make them ahead of time and let them rise overnight in your refrigerator. Not to mention how quickly they come together. After patting the dough out into a square, 3 light and airy layers are formed by folding the dough over. At this point they are easily sliced into squares or into rounds with a biscuit cutter.
Practically fail proof, they use both yeast and baking powder to help them rise tall and fluffy.
They will bake up heavenly, even if you forget to take them out of the refrigerator an hour before popping them in the oven. Angel biscuits. I can’t imagine a more suitable name.