Angel Biscuits

Yield: 25 to 30 biscuits
Time: About 45 minutes, largely unattended
4 teaspoons instant yeast or two -ounce packets active dry yeast
5 cups all-purpose flour
cup sugar
4 teaspoons baking powder
1 teaspoons salt
1 teaspoon baking soda
1 cup plus 2 tablespoons (2 sticks) cold unsalted butter
2 cups buttermilk
1. Heat the oven to 425F. Combine the yeast with cup warm waterabout the same
temperature as the inside of your wristin a small bowl. Let sit for 5 minutes.
2. Meanwhile, combine the flour, sugar, baking powder, salt, and baking soda in a large
bowl. Add 1 cup (2 sticks) of the butter and blend with a pastry cutter or your fingers
until the mixture resembles coarse crumbs. Add the buttermilk and the yeast mixture
and stir just until combined, then transfer the dough to a floured surface and knead 5 or
6 times.
3. With a rolling pin, roll out the dough until its inch thick. Cut into rounds with a
biscuit cutter or glass and transfer to an ungreased baking sheet with the edges of the
rounds touching. Gather up the dough scraps, roll them out, and repeat. Cover the pan
with a clean kitchen towel or plastic wrap and let the dough rest for at least 10 minutes.
4. Melt the remaining 2 tablespoons butter in a small saucepan over medium-low heat
(or in a microwave-safe bowl in the microwave). Brush the biscuits with the melted
butter. Bake until the biscuits are golden brown, 10 to 15 minutes. Serve hot or warm