Martha Stewart Airy Angel Biscuits

Martha Stewart airy angel biscuits turn yeast, buttermilk and cold butter into light, flaky two-bite rounds, ready in 50 minutes. It's an easy party breakfast ideas recipe for brunch, holiday mornings or baby showers, and the biscuits freeze beautifully for make-ahead entertaining.

Pulse the cold butter into only half of the dry ingredients, so some pea-sized pieces stay solid and melt into flaky layers in the oven. Skip that and the butter warms up and blends in, which leaves you with dense biscuits.

Martha combines yeast with baking powder, baking soda and buttermilk, so the dough gets a yeasty flavor and a much lighter crumb than a regular biscuit. She also sifts the flour first and kneads for about 5 minutes, which makes the dough smooth, tender and easy to roll.

Martha Stewart Airy Angel Biscuits

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

48

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

90

kcal

Yeast and three kinds of lift give these biscuits a tender, cloud-like inside with a lightly golden top. Brushing them with melted butter before baking keeps the tops soft and rich.

Ingredients

• 2 packages active dry yeast
  

• 1/4 cup warm water (100 to 110 degrees)
  

• 5 cups all-purpose flour, plus more for dusting
  

• 1 tablespoon baking powder
  

• 1 teaspoon baking soda
  

• 2 1/2 tablespoons sugar
  

• 1 teaspoon salt
  

• 1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus ½ cup (1 stick) butter, melted and cooled, for brushing
  

• 2 cups buttermilk
  

• Country ham, for serving
  

• Brooke's Mustard Dip , for serving
  

Directions

• Heat the oven: Preheat the oven to 450°F. Butter a baking sheet or line it with parchment paper and set it aside.
• Proof the yeast: Dissolve 2 packages active dry yeast in 1/4 cup warm water (100 to 110 degrees). Let it stand for 5 to 10 minutes, until it turns foamy.
• Sift the dry ingredients: Sift 5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 2 1/2 tablespoons sugar and 1 teaspoon salt into a large bowl. Move half of it to a food processor, then pulse in the cup of cold butter until it looks like coarse meal, with some larger butter pieces still showing.
• Mix the dough: Return the butter mixture to the bowl and stir to combine. Make a well in the center and pour in the yeast mixture and 2 cups buttermilk. Then stir until a dough forms and turn it out onto a floured board.
• Knead the dough: Knead the dough for about 5 minutes. It's ready once it feels smooth and is no longer sticky.
• Cut the rounds: Roll the dough out to 1/2 inch thick. Then cut out 1 1/2-inch rounds with a biscuit cutter.
• Bake the biscuits: Set the rounds 2 inches apart on the baking sheet and brush the tops with the 1/2 cup melted, cooled butter. Bake for 10 to 12 minutes, until lightly golden, since they shouldn't brown.
• Fill and serve: Split the warm biscuits and tuck in a thin slice of country ham. Then add a swipe of Brooke's Mustard Dip for a tangy two-bite appetizer.

Tools for this recipe

• Cuisinart 14-cup food processor, J.K. Adams French rolling pin, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make angel biscuits without a food processor?

Yes, grate the cold butter on the large holes of a box grater and freeze it for 10 to 15 minutes. Then work it into the flour mixture with your fingertips, which keeps the butter cold just like the processor does.

How do I store leftover angel biscuits?

Keep them in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them in a freezer-safe bag with the air pressed out for up to 2 months.

How do I reheat frozen biscuits?

Thaw them in the refrigerator or on the counter first. Then warm them in a 350°F oven for 5 to 10 minutes, so the outsides stay tender instead of drying out.

What can I use if I don't have a rolling pin or large bowl?

A clean, label-free wine bottle or a large glass tumbler can roll out the dough in a pinch. For mixing, a large serving bowl or even a pot works, as long as there's room to stir without making a mess.

What's the most common mistake with these biscuits?

Letting the butter warm up is the biggest one, because it blends into the flour instead of making flaky layers. Skipping the sifter is the next one, since sifting removes lumps and adds air to the flour.