Martha’s Famous Angel Biscuit
5 cups flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 package highly active dry yeast
2 tablespoons warm water
2 cups buttermilk
1. Preheat oven to 375°F. In a large bowl, mix together flour, sugar, baking power, baking soda, and salt.
2. Add butter and combine until pea-sized particles are formed.
Dissolve yeast in warm water and add to buttermilk. Add mixture to dry ingredients and mix well
3. Turn out onto lightly floured board. Roll out and cut. I use a biscuit cutter and make them in either small sizes or larger sizes depending on my mood. Bake on cookie sheet until very lightly browned, approximately 12-14 minutes. You can also put these biscuits in muffin tins so they come out of the oven looking like Parker House Rolls, which originated in a famous Boston hotel. For Christmas, I cut out large biscuits, dip them in butter, and fold them in half before placing in Teflon-coated muffin pans. Sometimes I just bake them flat like biscuits.
4. To freeze, place uncooked biscuits on cookie sheet and freeze. After they are frozen, store them in freezer bags. About one hour before baking, take them out and brush with melted butter.
5. Bake until brown, approximately 12-14 minutes until brown.