This Angel Biscuit recipe is easy to make ahead and follow. The dry ingredients of flour, sugar, yeast, salt, and baking are mixed together first, then the butter is cut in to make a mealy crumb. Then the milk is added to bring the mix together. The dough is turned out on a floured surface and rolled, then cut with a biscuit cutter into rounds. Any small bits of dough can be reshaped and cut or formed by hand. The cut biscuits are placed into a greased pan, covered with foil and placed in the refrigerator overnight. To bake, brush the tops with melted butter and pop them into an oven preheated to 400• for 20 minutes.
- An overnight rise allows one to bake these biscuits immediately the next morning.
- You get flavor and texture because of the long, slow rise.
- By adding baking soda it helps biscuit flavor and ability to brown them.
“Whether stuffed with slices of country ham or a spoonful of jelly, these fluffy biscuits will get your morning off to the right start.”
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