I’m realizing I should have taken a picture of one of these biscuits cracked open, slathered in butter and dripping honey. That’s the best way to enjoy them! They’re plenty buttery and rich on their own, of course, but you’ve got to have one with honey or some really good jam. Then they’re unforgettable! I’d choose that over most desserts any day.

Angel biscuits are a hybrid of biscuits and dinner rolls because they use yeast (but still a lot of butter). You have a longer rise but get a lighter, fluffier, taller biscuit with the texture somewhere in-between. It’s a good thing. I promise. I like baking them in a cast iron skillet for an extra crisp bottom.

Angel Biscuits

INGREDIENTS

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/2 Tbsp. sugar
2 Tbsp. warm (90-110 F) water
1 package (2 1/4 tsp.) active dry yeast
1/2 cup (1 stick) butter, cold, cut into small squares + 2 Tbsp. extra melted butter for the pan and brushing on top
1 cup buttermilk

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1 1/2 Tbsp. of the sugar.
3. In a small bowl, combine the warm water with the yeast and the remaining 1 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
4. Using your hands, mix the 1/2 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
5. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
6. Bake until golden brown, 15-20 minutes, depending on size. Brush again with melted butter and serve immediately. 

Makes about 12 small or 6 large biscuits.

Adapted from Food Network