Angel yeast biscuits are buttery bites of goodness that rise high and light. They are an easy cross between a biscuit and a dinner roll that everyone loves! You can cover the dough and refrigerate it for up to 2 days.
0 Preheat the oven to 400F.
1 Dissolve the yeast in warm water with 1 tablespoon of the sugar.
2 Set aside.
3 Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
4 Use a grater to grate the cold butter into the dry ingredients. You can also use a pastry blender to cut in the butter but try the grating technique once - I think it makes them flakier!
5 Stir until the grated butter is covered with flour mixture.
6 Stir in the warm buttermilk and yeast mixture.
7 Mix gently until it forms a dough, but don't over-mix. Angel biscuit dough is somewhat soft.
8 Knead lightly on a floured surface until the dough is smooth.
9 Roll dough gently to a 1-inch thickness and cut biscuits with a round cutter.
10 Place rounds on parchment or silpat, cover with a kitchen towel, and let rise in a warm place for 8 to 10 minutes... or as much as 30 minutes.
11 Brush biscuits with melted butter if desired.
12 Bake biscuits for 12 to 15 minutes, or until light, golden brown.
13 Serve hot with butter and jam or your favorite spread.
