Angel Biscuits

  • Cooking Time12 mins
  • DifficultyEasy
1 1/4 tsp istant dry yeast
1/4 cup sugar
1 1/2 tbsp warm water (body temperature)
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup cold unsalted butter, cut into pieces
1 cup buttermilk

Stir yeast, a pinch of the sugar and water together and set aside while preparing other ingredients. Sift flour, remaining, sugar, baking soda, baking powder and salt into a large bowl.

Cut the butter into the flour until it’s a rough crumbly texture. Stir the yeast mixture into the buttermilk and add it all to the flour. Mix until a sticky dough comes together, wrap and chill overnight.

The next day, preheat oven to 220°C. On a generously floured surface (dough will be sticky), roll out dough to 1/2-inch (1 cm) thick and fold dough over in half, pressing down gently.

Using a 2-inch (5 cm) round cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake 10 to 12 minutes, until just lightly browned.

Serve biscuits warm or freeze and re-warm to serve later.

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