Angel Biscuits

Serves 12

This is my idea of the perfect light breakfast biscuit(right), but only if you have time to make the dough the night before and let it rise overnight. What’s special about these biscuits is what I call a three way flip: roll the dough out into a rectangle, then fold two opposite sides in so you have a triple fold,making three flaky layers. Cut the biscuits out of the trifold dough, and put them on a nonstick baking sheet and into the refrigerator overnight. In the morning, pop the pan into a preheated oven.

1 package active dry yeast
5 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 cups buttermilk
1 cup (2 sticks) butter

  1. Dissolve the yeast in 1⁄4 cup warm water. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and dissolved yeast and mix well. Using a pastry knife, cut the butter into the mixture.
  2. Since this makes a light, fairly wet dough, sprinkle 1⁄2 cup of flour on the counter before you roll out the dough.Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refrigerate overnight.
  3. The next morning, preheat the oven to 400˚. Bake for 15–20 minutes, until golden brown.