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Angel Biscuits

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  • Author: John Besh, "My Family Table"
  • Total Time: 50 minutes
  • Yield: 12 1x


Marnely Rodriguez tries our one of Chef John Besh’s best biscuit recipes.


  • 1 package active dry yeast
  • 5 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 11/2 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.
  • Prep Time: 30 mins
  • Cook Time: 20 mins
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