Angel Biscuits

Light as air

&

fluffy as feathers,

these biscuits live up to their name.

With both baking powder and yeast,

 these are sure to rise.

And butter ~ oh my, 2 sticks!

Slather some on top too, why don't you?  You can never have enough butter.

This recipe is from this month's Country Living magazine.

Chef John Besh contributed this one and it's a keeper.

His easy cobbler recipe is a keeper too.

Identical with mine.  Yes, John and I swap recipes. {yeah, right}

Back to the angel biscuits.

1 pkg. active dry yeast

5 cups flour

1/4 sugar

2 T baking powder

1 1/2 t. salt

2 sticks butter

2 cups buttermilk

In a small bowl, dissolve yeast in 1/4 warm water & set aside.

In a large bowl, mix together dry ingredients. 

Using a pastry blender, cut in butter. 

Stir in buttermilk and reserved yeast to make a fairly wet dough.

So far, so good.

Sprinkle flour on work surface.

Divide dough in half.

Roll half out to 1/2 inch thickness and about 9x12 size.

Fold dough lengthwise in thirds to create layers in your biscuits.

Cut into six 3 inch squares.

Repeat with other half.

This will make 12 large biscuits.

Or cut smaller (like I will next time) to make more.

Place biscuits, just touching, on nonstick baking sheet.

Cover loosely with plastic wrap and refrigerate overnight.

{If you are like me and just saw the "overnight", don't worry!

Just put them out to rise and bake.  They will still be de-lish!}

Bake at 400 until golden brown for 20-25 minutes.

Don't forget to slather with butter.

Heavenly!