My mom found this recipe somewhere several years ago, and it is really heavenly--thus the name Angel Biscuits. They are so soft and yummy! My 14-year-old made this batch last week, and they were devoured! I was lucky to get a shot before they all disappeared. This biscuit recipe has yeast in it, and it does say to let them rise for 1 hour. They really don't get a lot bigger in that time, but they are so soft and fluffy when done so don't skip the "let rise" step. Perfect for butter, honey, or jam.
1 Tab yeast
1/4 cup warm water
2 cups buttermilk or 2 cups milk plus 2 tsp vinegar mixed in
5 cups flour (we used half whole wheat, half white in these)
1 Tab baking powder
1 tsp baking soda
2 tsp salt
3 Tab sugar plus 1 tsp sugar
3/4 cup butter
Combine yeast, water and 1 tsp sugar. Allow to sit for 5 minutes.
Add lukewarm buttermilk (I usually microwave it for 1 minute to get it lukewarm) to yeast mixture and set a side.
In a large bowl combine flour, baking powder, baking soda, salt and 3 Tab sugar.
Cut in butter with a pastry cutter until mixture resembles course meal
Add buttermilk mixture to flour and stir until dry ingredients are all moistened.
Turn dough out onto floured surface--it will be very sticky--and kneed 4-5 times.
Roll to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet barely touching. Cover and rise 1 hour.
Bake 425 for 10 minutes or until lightly browned. Enjoy!