INSTRUCTIONS:
- Step 1 – In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates that the yeast is active and ready to use.
- Step 2 – In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- Step 3 – Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the activated yeast mixture and warmed buttermilk to the flour mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
- Step 4 – Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- Step 5 – Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- Step 6 – Punch down the risen dough and turn it out onto a lightly floured surface. Gently knead the dough a few times until smooth. Roll out the dough to a thickness of about 1/2 inch. Use a biscuit cutter or a round glass to cut out biscuits.
- Step 7 – Place the cut biscuits on the prepared baking sheet, leaving a little space between each biscuit. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 30 minutes.
- Step 8 – Remove the plastic wrap or kitchen towel from the biscuits and bake them in the preheated oven for 12-15 minutes, or until golden brown on top and cooked through.
- Step 9 – Remove the baked Angel Biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Step 10 – Serve the warm and fluffy Angel Biscuits with butter, honey, jam, or your favorite toppings. Enjoy them as a delightful addition to any meal or snack time
