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Lee Bailey's Angel Biscuits

"...the fact remains that when a Southerner reaches for a biscuit or a square
of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."
~ John T. Edge, in A Gracious Plenty: Recipes and Recollections
from the American South

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La Belle Cuisine

Angel Biscuits
Lee Bailey's Good Parties
Copyright © 1986 by Lee Bailey (Clarkson N. Potter)

1 package dry yeast
2 tablespoons warm water
5 cups flour
4 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tablespoons each butter
and margarine
2 cups buttermilk
Extra melted butter

Sprinkle the yeast over the warm water in a small bowl. Sift together the flour, sugar, baking powder, baking soda and salt. In the meantime, melt
the butter and margarine over a very low flame or a "flame tamer" - you
do not want it to brown. Put the sifted dry ingredients in a large bowl and add the yeast. Mix. (This will not mix very well, but that is all right.) Next add the butter-margarine and buttermilk. Mix carefully. You will wind up with a very sticky dough. Cover this with a dish towel and refrigerate until you are ready to use it.
To make the biscuits, preheat the oven to 400 degrees F. Take out a third
of the dough and knead it on a floured surface for about 10 minutes. This
is important, because the kneading heats up the dough and starts the yeast working. Roll out as you would ordinary biscuits, to about 1/2 inch thick. Fold each one over and pinch it shut. Brush with additional melted butter
and place on a generously greased cookie sheet. Bake for about 12 minutes until golden. Makes slightly more than 3 dozen.

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