Angel Biscuits are biscuits made with yeast rather than baking powder, giving them a light fluffy texture that melts in your mouth.
1 envelope active dry yeast (or 1 1/2 tbsp dry yeast)
3 tbsp lukewarm water
6-7 cups all-purpose flour
1/4 cup sugar
1 teaspoon each baking powder and baking soda
1 tsp salt
1 cup unsalted butter or margarine (2 sticks) or vegetable shortening
2 cups buttermilk
1. In a large bowl, electric mixer with dough hook or food processor, sprinkle yeast over the water, stir and let sit 5 minutes.
2. In another large bowl, sift together 6 cups of flour, the sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal.
3. Stir the buttermilk into the yeast, then add the flour mixture and mix well. On a lightly floured board, or in the mixer or food processor, knead the dough until smooth and elastic, about 5 minutes by hand, 2 1/2 minutes by mixer, or no more than 45 seconds in the food processor.
4. Add more flour as need to keep the dough from sticking. Transfer to a large, lightly greased bowl. Cover and refrigerate for at least 8 hours, up to 1 week.
5. To make: Preheat oven to 425 degrees. Divide the dough in half and roll out to a 3/4 inch thickness. Using a floured, 2 1/2 inch biscuit cutter (or a glass) cut out the biscuits.
6. Place on lightly greased cookie sheets and bake until lightly browned, about 10-15 minutes. Makes 32 biscuits.