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.
Buttery, flaky, and practically fail proof; these use both yeast and baking powder to help them rise tall and fluffy overnight in your refrigerator.
- Dissolve yeast in 1/4 cup warm water. In a large mixing bowl sift flour, sugar, baking powder and salt together. Using a pastry blender cut in butter until the mixture resembles small peas. Mix in buttermilk and yeast just until the dough comes together.
- Sprinkle counter lightly with flour; roll or pat dough out into a large square (about 18x18) fold two sides in to make a triple layer of dough (6x18). Cut into 12 square biscuits with a sharp knife or into rounds with a 3-inch biscuit cutter.
- Place on a lightly greased nonstick cookie sheet; cover and refrigerate overnight. An hour before baking remove from refrigerator and set in a warm place.
- Preheat oven to 400 degrees F. Brush melted butter over tops if desired. Bake 15-20 minutes until golden brown.
Adapted from From My Family Tablel by John Besh