- Activate the Yeast:
- In a small bowl, mix the active dry yeast with warm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Cut in Butter:
- Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Mix in Yeast Mixture:
- Pour in the yeast mixture and buttermilk. Stir until the dough comes together. It will be a soft and slightly sticky dough.
- Knead and Roll Out:
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll the dough to about 1/2-inch thickness.
- Cut Out Biscuits:
- Use a round biscuit cutter to cut out biscuits from the dough. Press straight down without twisting the cutter, as twisting can prevent the biscuits from rising properly.
- First Rise:
- Place the cut biscuits on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) during the last few minutes of the biscuit’s rise.
- Bake:
- Bake the angel biscuits for about 12-15 minutes, or until they are golden brown on top.
- Serve:
- Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve them warm, split open and slathered with butter or jam.
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